Description
Juicy and smoky chipotle chicken marinated in adobo peppers, garlic, lime, and warm spices, then seared to perfection for a bold and flavorful main dish that works beautifully in tacos, bowls, or salads.
Ingredients
Scale
- 2 pounds (900 grams) boneless skinless chicken thighs
- 2 chipotle peppers in adobo sauce plus 2 tablespoons adobo sauce (about 40 grams total)
- 3 garlic cloves, minced
- 1 whole lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a bowl or blender, combine chipotle peppers, adobo sauce, minced garlic, lime juice, olive oil, cumin, smoked paprika, oregano, salt, and black pepper. Blend or mix until smooth.
- Place the chicken thighs in a large bowl and coat evenly with the marinade. Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
- Heat a large skillet over medium heat.
- Add the marinated chicken in a single layer and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is slightly caramelized.
- Remove from heat and let the chicken rest for 5 minutes.
- Slice the chicken and garnish with chopped fresh cilantro before serving.
Notes
- Adjust the number of chipotle peppers to control the heat level.
- Do not cook over high heat to prevent burning the marinade.
- Let the chicken rest before slicing to retain juices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 140mg