Chipotle-style spicy chicken! The mild version of this recipe is for those who don't like spicy food. For weekday meal prep, batch cook this recipe!
INGREDIENT
– 2 lbs boneless skinless chicken thigh– 2 Tbsp avocado oil plus more for cooking– ⅓ cup red onion finely chopped– 3 cloves garlic minced– 2 chipotle chilies in adobo sauce + 1 Tbsp adobo sauce*– 2 Tbsp fresh lime juice– 2 tsp paprika*– 1 tsp ground cumin– 1 tsp ground oregano– ½ tsp sea salt– ½ tsp black pepper
INSTRUCTIONS
Blend, chop, or process marinade ingredients. Thicken paste. Chop everything with a sharp knife and mix the marinade in a small bowl without blending.
Step 1
Place raw chicken thighs and chipotle chicken marinade in a large bowl or zip lock bag. Swish the chicken in a plastic bag or bowl to marinate. Refrigerate the chicken for 20 minutes or overnight.
Step 2
Let marinated chicken sit at room temperature for 15–20 minutes before cooking. Chicken is seared and cooked evenly inside and out.
Step 3
Cook 1–2 tablespoons avocado oil (or other cooking oil) in a large cast iron or nonstick skillet over medium-high heat until coated. Air fryers, grill pans, and outdoor grills work.
Step 4
Heat the skillet for a few minutes until sizzling. Carefully place marinated chicken thighs in hot skillet for 6–8 minutes until golden brown. Flip chicken and cook 6–8 minutes.
Step 5
Check each chicken thigh's temperature with a meat thermometer in the thickest part. Healthy chicken is 165 degrees F or higher.
Step 6
After 185°F, chicken thighs taste and feel best. Rest chicken on a large cutting board for 10 minutes. Use a sharp knife to cut chicken. Chipotle chicken enhances salads, burrito bowls, and sides.
Step 7
I love chicken burrito bowls with cilantro lime rice, corn salsa, guacamole, homemade salsa, black beans, sauteed onions and bell peppers and grated cheese. This topping resembles Chipotle.