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Sliced chipotle chicken thighs with charred edges and lime wedges on a parchment-lined tray.

Chipotle Chicken Thighs

These chipotle chicken thighs are juicy, smoky, and packed with bold flavor from chipotle paste, lime juice, and warm spices. Cooked in a skillet until lightly charred, they’re perfect for tacos, burrito bowls, salads, or serving with rice.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Additional time35 minutes
Total Time 50 minutes

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 ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon extra virgin olive oil

Instructions

  • In a large bowl, combine 1 kg boneless skinless chicken thighs, 2 tbsp chipotle paste, 3 tbsp lime juice, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp salt, and ¼ tsp black pepper. Mix well until every piece of chicken is evenly coated. 
  • Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor. 
  • Heat 2 tbsp extra virgin olive oil in a large skillet or grill pan over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes without moving it so a lightly charred crust can develop. 
  • Flip the chicken and cook for another 4–5 minutes, or until it reaches an internal temperature of 165°F (74°C). 
  • Transfer the chicken to a plate and let it rest for 5 minutes before slicing or serving. 

Notes

Marinate for More Flavor: I like to let the chicken marinate for at least 30 minutes, but if I have extra time, I leave it for a few hours so the chipotle and spices have more time to flavor the meat. 
Use a Hot Skillet or Grill Pan: I always heat the skillet before adding the chicken. This helps create a nicely browned, lightly charred exterior while keeping the inside juicy. 
Let It Rest: I let the chicken rest for 5 minutes before slicing so the juices stay in the meat instead of running onto the cutting board. 
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently in a skillet or microwave until heated through. 

Nutrition

Calories: 378kcal | Carbohydrates: 4g | Protein: 49g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 238mg | Sodium: 517mg | Potassium: 689mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 319IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3mg
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