Chipotle Chicken

This recipe has been such a lifesaver. I have been incredibly busy with work/errands/adult chores lately that I have been (shamelessly) ordering delivery a few times a week. And with all the surcharges, tips and fees, I think I have been spending at least $20 on ONE Chipotle burrito bowl. So I introduce to you the copycat Chipotle chicken recipe. A recipe that tastes so much better than the restaurant-version. And it’s been a god-send with meal prep. With a grain base (I prefer a wild rice + brown rice blend), corn, some greens, pico de gallo, and a sprinkle of cheese, this has been saving me and my wallet all week!

• 1/2 cup beer
• 1/2 medium sweet onion, chopped
• 2 cloves garlic
• 1 chipotle chili pepper in adobo sauce
• 3 tablespoons canola oil, divided
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon adobo sauce
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs