Chipotle Chicken Recipe
This Chipotle Chicken Recipe offers a perfect balance of smoky, spicy, and tangy flavors. It's versatile enough to be used in tacos, burrito bowls, wraps, and more. With a simple marinade and easy-to-follow steps, you'll create a delicious meal in no time, perfect for any occasion.
Equipment
- Grill or Pan
- Knife and cutting board
- mixing bowl
- Meat Thermometer (optional)
Ingredients
- Chicken Thighs 4, bone-in or boneless, skinless
- Chipotle Peppers in Adobo Sauce 2 peppers, chopped
- Garlic 2 cloves, minced
- Lime Juice from 1 lime
- Cumin 1 tbsp
- Olive Oil 2 tbsp
- Salt to taste
- Black Pepper to taste
- Optional: Honey or Brown Sugar 1 tsp, for a sweet touch
Instructions
- Prepare the Marinade:
- In a bowl, combine chopped chipotle peppers, minced garlic, lime juice, cumin, olive oil, salt, and pepper. Blend until smooth, adding a splash of water if necessary. If you want a sweeter flavor, mix in honey or brown sugar.
- Marinate the Chicken:
- Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish, and marinate in the fridge for at least 30 minutes (up to 4 hours or overnight for deeper flavor).
- Cook the Chicken:
- Grill: Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Pan-Seared: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until fully cooked.
- Oven: Preheat the oven to 400°F (200°C). Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Air Fryer: Preheat the air fryer to 375°F (190°C) and cook for 15-20 minutes, flipping halfway through.
- Rest and Serve:
- Let the chicken rest for a few minutes before slicing. Serve in tacos, bowls, or with your favorite sides.
Notes
- For a milder version, reduce the amount of chipotle peppers or substitute with smoked paprika.
- Leftover chipotle chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- This recipe works great for meal prep! Divide the cooked chicken into portions and store in airtight containers for easy meals throughout the week.