Chipotle Chicken Recipe
Chipotle grilled chicken, mozzarella, homemade chipotle sauce
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Ingredients
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Marinade & Chicken
Chipotle Sauce
Assembly & Garnish
Method
Marinade & Chicken
- 1
Make marinade
In a blender or food processor combine 2 chipotle peppers in adobo, 2 tbsp olive oil, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Blend until smooth to form a thick marinade.
- 2
Marinate chicken
Place 1 lb chicken thighs in a shallow dish or zip-top bag. Pour marinade over chicken and turn to coat thoroughly. Marinate in the refrigerator for at least 30 minutes, ideally 2–4 hours. If short on time, 15 minutes at room temperature is acceptable.
- 3
- 4
Grill chicken
Remove excess marinade from the chicken (shake off, reserve any remaining marinade only if you cook it). Grill or sear the thighs 4–6 minutes per side (depending on thickness) until nicely charred and internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing. If using a skillet, press down gently to get good contact for grill marks.
Chipotle Sauce
- 5
Combine sauce ingredients
While chicken marinates or cooks, make the sauce: In a small bowl combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 finely chopped chipotle pepper (from the can), 1 tbsp adobo sauce, 1 tsp honey, 1 tsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and adjust seasoning to taste. Chill until ready to serve.
Assembly & Garnish
- 6
Slice and top
Slice the rested chicken into strips. Arrange on a platter or individual plates, top each portion with about 1 oz (or 1/4 cup shredded) mozzarella and allow the residual heat to soften/melt the cheese for 1–2 minutes. If you prefer fully melted cheese, place briefly under a broiler for 1 minute.
- 7
Serve
Drizzle or dollop 2–3 tbsp chipotle sauce over the chicken (or serve on the side). Sprinkle with 2 tbsp chopped cilantro and serve with lime wedges. Adjust sauce quantity to taste.