Chipotle Recipe

Prepare dried chiles (if using)

If using dried chipotle chiles, remove stems and seeds, then toast quickly in a dry skillet over medium heat for 20–30 seconds per side until aromatic. Transfer to a bowl and cover with 1/2 cup hot water; soak 15–20 minutes until softened. Drain, reserving 1/4 cup soaking liquid. If using canned chipotles in adobo, drain one or two peppers and reserve 1–2 tablespoons adobo.

In a blender or food processor, combine the rehydrated or canned chipotles, 3 tablespoons adobo or tomato paste, 3 tablespoons oil, 2 tablespoons apple cider vinegar, 2 tablespoons lime juice, 3 garlic cloves, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper and 1/4 cup water (or reserved soaking liquid).

Blend on high until smooth, scraping down the sides once. Taste and adjust seasoning: add more salt, a squeeze of lime, or a teaspoon of sugar if it's too tart. If the sauce is too thick, add up to 2 tablespoons water to reach a pourable marinade consistency.

Trim excess fat from 1.5 lb chicken thighs or breasts and pat dry with paper towels.

Place the chicken in a shallow dish or resealable bag. Pour about 1/2 to 3/4 cup of the chipotle marinade over the chicken, turning to coat thoroughly. Reserve the remaining sauce for basting or serving. Marinate in the refrigerator for 30 minutes to 4 hours (2–4 hours gives best flavor).

When ready to cook, preheat a skillet or grill over medium-high heat. Add 1 tablespoon oil to the skillet if pan-searing.

Cook the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) at the thickest part. If grilling, cook over direct medium-high heat, flipping once. Baste with reserved marinade during the last few minutes if desired (discard any marinade that touched raw chicken).

Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice or chop for serving.

Warm tortillas or prepare rice while chicken rests.

Serve the sliced chipotle chicken with chopped cilantro and lime wedges. Offer plain yogurt or sour cream on the side to mellow heat, and spoon extra chipotle sauce over the chicken or into a small bowl as a condiment.

Leftover sauce keeps in an airtight container in the refrigerator for up to 1 week or frozen for 2–3 months. Use as a marinade, taco sauce, or mixed into mayonnaise for a chipotle spread.