Print

Smoky Chipotle Chicken

Print Recipe

A quick and flavorful smoky chipotle chicken dish that can be used in tacos, salads, or rice bowls.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2–3 canned chipotle peppers in adobo
  • 1 tablespoon adobo sauce
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder or 2 small garlic cloves
  • 2 tablespoons plain Greek yogurt (optional)
  • Fresh cilantro, chopped (optional)

Instructions

  1. Make the marinade: In a blender or food processor, combine the chipotle peppers, adobo sauce, olive oil, honey, lime juice, cumin, smoked paprika, garlic (or powder), salt, and pepper. Blend until smooth. If you want a creamier texture and milder bite, add the Greek yogurt and blend again.
  2. Marinate the chicken: Place the chicken in a bowl or a zip-top bag. Pour the marinade over it and turn to coat evenly. For best flavor, refrigerate for 1–8 hours. If short on time, let it sit at room temperature for 30 minutes.
  3. Preheat: Heat a grill or a heavy skillet over medium-high heat. If finishing in the oven, preheat to 400°F (205°C). Lightly oil the grate or pan.
  4. Sear: Remove excess marinade from the chicken. Cook the chicken 3–4 minutes per side until it has a deep brown, caramelized crust.
  5. Finish cooking: Transfer the skillet to the oven and bake 6–10 minutes, or grill over indirect heat until the internal temperature reaches 165°F (74°C).
  6. Rest and slice: Let the chicken rest 5–8 minutes before slicing against the grain or shredding with forks.
  7. Garnish and serve: Sprinkle with chopped cilantro and an extra squeeze of lime if desired.

Notes

Use chicken breasts for a leaner result or thighs for juicy meat. Greek yogurt can mellow the heat.

Find it online: https://www.wholesomeeasy.com/chipotle-chicken/