Chicken Chipotle Recipe
Make Chicken Chipotle Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Chipotle Sauce
To Serve / Garnish
Method
Chicken & Marinade
- 1
Prepare marinade
In a medium bowl, whisk together minced chipotle peppers in adobo, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper until combined.
- 2
Marinate chicken
Trim excess fat from chicken thighs and pat dry. Place chicken in a shallow dish or zip-top bag and pour marinade over. Rub to coat thoroughly. Marinate in refrigerator for at least 30 minutes and up to 4 hours (longer will increase heat and flavor).
- 3
Bring to room temperature
About 20 minutes before cooking, remove chicken from refrigerator to come closer to room temperature for even cooking.
Cook Chicken
- 4
Preheat and oil pan
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat. The pan should be hot but not smoking.
- 5
Sear and cook
Add chicken thighs in a single layer, shaking off excess marinade (reserve any runny marinade for basting if desired). Cook without moving 4–5 minutes until well browned on the first side. Flip and cook another 4–6 minutes, or until internal temperature reaches 165°F (74°C). For thicker thighs, cover pan and reduce heat to medium and cook an additional 2–4 minutes as needed. Remove chicken to a cutting board and let rest 5 minutes.
- 6
Slice or chop
Slice the rested chicken into strips or chop into bite-sized pieces, depending on how you plan to serve (tacos, bowls, salads).
Chipotle Sauce
- 7
While chicken rests, make the chipotle sauce: In a small bowl combine Greek yogurt, mayonnaise, minced chipotle pepper, honey, lime juice and salt. Whisk until smooth. If sauce is too thick, thin with 1 tablespoon water at a time to desired consistency. Taste and adjust salt, lime or honey if needed.
To Serve / Garnish
- 8
Warm tortillas or prepare rice according to package directions if using. Assemble by placing sliced chicken on tortillas or rice, drizzle with chipotle sauce, top with chopped cilantro and thinly sliced red onion. Serve with lime wedges on the side for extra brightness.
- 9
Leftovers: Store chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.