Does Chipotle apply chicken breasts or thighs ? Find out how to make juicier crybaby from the culinary pro at Chipotle .
Even with our best - laidmeal prep plans , we ’re sometimes left lunchless on the busiest of workday . Yes , we know it ’s almost alwayshealthier and more affordableto gather something ourselves rather than recur tofast foodwhen the clock come to high noon — but sometimes we leave or run out of time . When this situation arises , we ’ll gladly take a snatch - and - go option over skipping a repast any day .
One of our most frequent profligate - casual full point is Chipotle . It ’s customizable , quick , and crew - pleasing , which signify we can catch takeout for the entire team or even outsource catering for lunchtime meetings . But does Chipotle use poulet breasts or second joint ? How do they get their meals so juicy ?
Credit: Andy Lyons
We ’ve govern Chipotle mantrap so many times that we now bump ourselves seek to embolden some of its MVP carte item — from guacamoleandpico de galloto barbacoaand carnitas — in our Test Kitchen so we can savor similar flavors at home ontaco night . ( And , of course , so we can share these tested and perfect formula with you ! )
Sometimes , Chipotle is kind enough to reveal the whoremonger of the trade on social media . In summertime of 2023 , we spot their 15 - second video about their top three tips for fat chicken , which has since racked up more than 2.5 millionviews on TikTokand more than 22,200likes on Instagram . understandably , we ’re far from the only ones who give a cluck about Chipotle ’s formula and techniques .
Sarah Brekke , MSis aBetter Homes & GardensTest Kitchen culinary specialiser .
Chipotle’s Top 3 Tips for Juicier Chicken
Of course , we had to take note before straight off take off to the Test Kitchen to ask our expert recipe quizzer and developers if they harmonise — and if these insider tips could get us nigher to retroflex the brand ’s secret recipe .
1. Choose Chicken Thighs Over Breasts
Compared to leanerchicken breasts , “ chicken thighs tend to be more tippy , juicier , and more exonerative on the grill or griddle , ” say Sarah Brekke , MS , aBetter Homes & GardensTest Kitchen culinary specialist . ( Chipotle sears them on a flavorless - top , butgrilling or cookingchicken thigh in acast iron skilletwill put up like results . ) “ The dark inwardness has a higher fat contentedness and can retain more moisture during the preparation appendage . ”
Gallus gallus thighs are also typically thin , with a more consistent thickness edge - to - border — this permit for more even cooking .
“ How many meter have you placed a crybaby bosom on the grille or in a goat god , only to notice one side of the titty is sharpen or thin ? " say Brekke , agreeing wholeheartedly with this Chipotle - stake tip . " By the time the thicker side is safely cooked , the thin end is overcooked and leathery . This happens far less often when working with thighs . "
you’re able to avoid some of these challenges with chicken breast by putting in a small more endeavour : Either use a centre mallet to pound each chicken breast to an even thickness ( like we do withLemon Butter Chicken Breasts ) or apply a sharp tongue to chat up the chicken chest .
Plus , when working with thinner pieces of poulet ( which you ’ll get when you choose for boneless , skinless chicken thighs ) , you ’ll naturally be supplied with more aerofoil area . “ More surface area mean more flavor from seasonings or marinadesandmore browning , ” say Brekke .
2. Flip When It’s 70% Cooked
speak of Elizabeth Barrett Browning , that ’s the goal with this second chicken tip from Chipotle . The brand commend cookery chicken second joint 70 % of the agency through on one side before using tongs to flip them to the other side until the meat achieve asafe cook temperature(165 ° F to 170 ° farad , says Brekke ) .
As you flip the volaille thighs , the seared side should look char to the dot that it ’s reminiscent of root beer in colour , say a Chipotle cook in the viral video .
“ Letting the chicken cook undisturbed a majority of the way on one side allows for stacks of colour and savour development , " say Brekke . " This is due to a cognitive operation bid theMaillard reactionduring which , as the core Cook , the protein in meat react with carbohydrate often get in marinade and seasoning blends . "
This natural chemical substance reaction results in browning , rich flavor development , and delicious fragrance . protest the enticement to flip the chicken multiple time ; the longer it cooks on one side , the more time this Maillard magic trick will have to take place , says Brekke .
3. Cut Skin-Side Down in Bite-Sized Pieces
We ’re a little stumped about the final tip : “ Cut with pelt - side down and aim for bite - sized pieces . ”
Chipotle ’s chicken formula features boneless , skinless chicken thighs , so we ’re guess they ’re implying sear - side down . That means placing the moody side , the one that was 70 % seared , face - down on thecutting board .
“ I have n’t come across any grounds that it really matters how you chop up it up after cooking , ” Brekke say . We accomplish out to Chipotle to clarify what they meant about this , but as of military press time , we have not receive a response .
What really matters at this point , she admits , is allowing the meat that has been cooked to 165 degree F to 170 ° atomic number 9 to rest for 5 to 10 minutes before chopping . This allows the protein to relax a bit , which will encourage all of those tasty juice to stay put instead of flooding the cutting instrument panel .
In terms of cutting into pungency - sized pieces to recreate Chipotle ’s chicken , this is the move . If you use these volaille cook tips for another recipe , slice , chop , or leave whole as recommended for that specific saucer .
The Bottom Line
Two out of three is n’t bad — and there ’s nothing officially wrong with the last tip . If you place the side that originally had peel on it look the cutting board , that ’s A - OK , it just does n’t really make the chicken juicer or salutary than if you sliced it when flipped the other way around .
Now that you have these restaurant chicken baksheesh in your repertoire , you ’re all set to appropriate theseflavor - packed chicken recipesto bring along for lunch or to deal with your class any dark of the week . Or you could get going on recreatingChipotle chickenin your own kitchen !
Frequently Asked Questions
Chipotle ’s master preparation petroleum is Elmer Rice bran oil . It has a gamey smoking point and a mild sense of taste which makes it extremely versatile .
Chipotle mostly uses dark meat in its burrito and wetback . This eccentric of substance is high-pitched in adipose tissue , but packed with more succus and flavor .
