Chipotle Chicken Recipe

Prepare marinade

In a medium bowl or blender, combine chopped chipotle peppers, adobo sauce, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Whisk (or blitz in blender) until smooth and evenly combined.

Marinate chicken

Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour half the marinade over the chicken, reserving the remaining half for basting/finishing. Massage the marinade into the chicken to coat completely. Refrigerate for at least 30 minutes and up to 8 hours (overnight will increase flavor).

Bring to room temperature

About 20 minutes before cooking, remove the chicken from the refrigerator to come closer to room temperature. This helps ensure even cooking.

Preheat and oil

If grilling, preheat grill to medium-high (about 400°F / 200°C). If using a heavy skillet or grill pan, heat over medium-high heat until hot and add 1 tsp olive oil to coat the pan.

Cook chicken

Place chicken thighs on the hot grill or pan, leaving space between pieces. Cook without moving for 4-5 minutes until nicely charred on the first side. Flip and cook another 4-5 minutes, basting with some reserved marinade once or twice. Internal temperature should reach 165°F (74°C). Total cook time will be 8-12 minutes depending on thickness.

Rest

Transfer cooked chicken to a cutting board and let rest for 5 minutes so juices redistribute.

Slice the rested chicken against the grain into strips or bite-size pieces.

Arrange the sliced chicken on a platter or serve on warm tortillas, salad, or rice. Sprinkle chopped cilantro over the top, add sliced avocado if using, and serve with lime wedges for squeezing. Use reserved marinade only as a basting sauce (do not serve raw marinade).

Optional: For an extra glaze, simmer the reserved marinade in a small saucepan for 3-4 minutes until bubbling to kill bacteria, then brush on the chicken before serving.