Description
This chipotle chicken recipe is smoky, spicy, juicy, and packed with bold flavor. Made with tender chicken thighs, chipotle peppers in adobo sauce, garlic, and warm spices, this restaurant-style chicken is perfect for tacos, burrito bowls, salads, wraps, and meal prep dinners.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: cooked rice
- Optional: tortillas
- Optional: lettuce
- Optional: avocado
- Optional: fresh cilantro
- Optional: lime wedges
Instructions
- In a blender or food processor, combine the chipotle peppers, adobo sauce, olive oil, garlic, lime juice, cumin, smoked paprika, oregano, onion powder, salt, and black pepper.
- Blend until smooth and fully combined.
- Place the chicken thighs in a large bowl or zip-top bag.
- Pour the marinade over the chicken and coat evenly.
- Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Heat a large skillet or grill pan over medium-high heat and lightly oil if needed.
- Remove the chicken from the marinade and place it in the hot skillet.
- Cook for 5 to 7 minutes on one side without moving too much to create a charred crust.
- Flip the chicken and cook for another 5 to 7 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Chop the chicken into bite-sized pieces.
- Serve warm in tacos, burrito bowls, salads, wraps, or over rice with your favorite toppings.
Notes
- Add honey to the marinade for a sweet and spicy flavor variation.
- Chicken breasts can replace thighs, though thighs remain juicier.
- Outdoor grilling adds extra smoky flavor.
- Adjust the number of chipotle peppers for more or less heat.
- Mix chopped chicken with sour cream or yogurt for a creamy version.
- The marinade also works well with shrimp or beef.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked or marinated chicken for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
