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Chipotle Chicken

This chipotle chicken is smoky, slightly spicy, and packed with bold flavor, perfect for tacos, burrito bowls, and salads.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 275
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 pieces chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 pieces Juice of limes
For the chicken
  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons vegetable oil (for cooking)

Method
 

Make the marinade
  1. Blend chipotle peppers, adobo sauce, garlic, olive oil, honey, lime juice, cumin, oregano, smoked paprika, salt, and pepper until smooth.
Marinate the chicken
  1. Place chicken in a bag or bowl and coat with the marinade. Cover and refrigerate for at least 2 hours (overnight is best).
Cook & rest
  1. Heat vegetable oil in a skillet over medium-high heat.
  2. Cook chicken 5–7 minutes per side until browned and cooked through.
  3. Rest for 5 minutes, then slice.

Notes

Store cooked chicken in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently in a skillet with a splash of water. For a mild version, use 2 chipotle peppers instead of 4.