To create the marinade, combine 2 cloves of minced garlic, 2 tbsp olive oil, 2 tbsp adobo sauce, 1 tbsp chili powder, 1 tsp cumin, ½ tsp oregano, 1 tsp salt, ½ tsp black pepper in a large mixing bowl.Mix thoroughly.
Pound chicken breasts between 2 sheets of plastic. wrap to thin them out. This will allow a greater surface area to absorb the marinade and will allow the chicken to cook faster.
In a Ziploc bag, smother chicken breasts with marinade and refrigerate for as little as 30 minutes, or for as long as 2 days.
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Once the chicken has finished marinating, heat 1tablespoon oil in a large pan over medium – high heat. Add the marinated chicken to the pan and cook, turning occasionally, until cooked through, about6-7 minutes per side. Chicken should reach 165F in the thickest part when done.
If the chicken is thick and does not finish cooking in the estimated time, it might be necessary to finish cooking it in the oven.
Once the chicken has finished cooking, place it on a large cutting board to rest for 10 minutes. Then slice or chop. Serve on its own or in a burrito, salad or rice bowl.
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