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Chipotle Chicken

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Chipotle Chicken is a smoky, spicy, and juicy chicken dish marinated with chipotle peppers, adobo sauce, lime, garlic, and warm Mexican-inspired spices. Serve it with rice and beans or use it for tacos, burritos, salads, and bowls.

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 4 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon honey, optional
  • Fresh cilantro, chopped
  • Lime wedges
  • Cooked rice, optional
  • Black or pinto beans, optional
  • Warm tortillas, optional
  • Salsa or pico de gallo, optional
  • Sliced avocado, optional

Instructions

  1. Add the chipotle peppers, adobo sauce, olive oil, lime juice, garlic, cumin, oregano, smoked paprika, salt, black pepper, and optional honey to a blender or food processor.
  2. Blend until a relatively smooth marinade forms.
  3. Place the chicken thighs in a large bowl or food-safe resealable bag. Pour the chipotle marinade over the chicken and turn the pieces until thoroughly coated.
  4. Cover and refrigerate for at least 30 minutes or up to 2–4 hours for deeper flavor.
  5. Remove the chicken from the refrigerator while preheating a large skillet or grill to medium-high heat. Lightly oil the cooking surface if necessary.
  6. Remove the chicken from the marinade and allow the excess to drip away. Discard any marinade that has been in contact with the raw chicken.
  7. Cook the chicken for approximately 5–7 minutes on the first side without moving it excessively, allowing a lightly charred exterior to develop.
  8. Flip the chicken and cook for another 5–7 minutes, adjusting the time according to thickness.
  9. Check the thickest part of the chicken with an instant-read thermometer and cook until it reaches an internal temperature of at least 165°F (74°C).
  10. Transfer the chicken to a cutting board and let it rest for about 5 minutes.
  11. Slice or chop the chicken and finish with fresh cilantro and a squeeze of lime juice. Serve with desired rice, beans, tortillas, salsa, or avocado.

Notes

  • For milder chicken, use 1 chipotle pepper, reduce the adobo sauce, and optionally increase the honey slightly.
  • For extra heat, add another chipotle pepper or a pinch of cayenne to the marinade.
  • Boneless, skinless chicken breasts can replace the thighs. Pound thick pieces to an even thickness and adjust the cooking time as needed.
  • For baked Chipotle Chicken, arrange the marinated chicken in a baking dish and cook at 425°F (220°C) until the internal temperature reaches at least 165°F (74°C).
  • For tacos, chop the cooked chicken and serve in warm tortillas with onion, cilantro, avocado, salsa, and lime.
  • For bowls, serve over rice with black beans, corn, lettuce, salsa, avocado, and other desired toppings.
  • Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
  • For the best reheating texture, store the chicken whole or in larger pieces and warm gently in a covered skillet with a splash of water or chicken broth.
  • Freeze cooked Chipotle Chicken in a freezer-safe container for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/chipotle-chicken/