Chipotle Chicken
Fire up your taste buds with this juicy Chipotle Chicken! Smoky, spicy, and zesty with every bite, it's an easy recipe perfect for weeknight dinners or weekend grilling.
Ingredients
- 1 kg Boneless Skinless Chicken Thighs
- 2 tablespoon Chipotle Paste
- 3 tablespoon Lime Juice
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Extra Virgin Olive Oil
Instructions
- In a large mixing bowl, place the chicken and add chipotle paste, lime juice, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.
- Mix everything well to coat the chicken thoroughly in the marinade.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours.
- Heat the extra virgin olive oil in a grill pan or skillet over medium-high heat.
- Add the chicken and cook for 4 to 5 minutes on each side, or until fully cooked through and lightly charred.
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
Marinate the chicken for at least 30 minutes: I find this helps the flavors really sink in, but if you have time, letting it sit longer makes it even better.
Use a hot pan or grill: It gives that slightly charred edge which I think makes the chicken extra tasty.
Cook for 4 to 5 minutes per side: This timing keeps the chicken juicy while still getting that nice sear on the outside.
Let it rest before slicing: I always give it a few minutes, this keeps the juices from running out when you cut into it.
Slice before serving: I like to slice the chicken before serving, especially if using it in tacos or bowls, it’s easier to portion and looks great too.
Nutrition
Calories: 1514kcal | Carbohydrates: 17g | Protein: 196g | Fat: 70g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Cholesterol: 950mg | Sodium: 2069mg | Potassium: 2756mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1276IU | Vitamin C: 15mg | Calcium: 156mg | Iron: 11mg