Description
This smoky-spicy Chipotle Chicken will be your new dinner MVP – juicy, packed with flavor, and ready to transform into tacos, bowls, or wraps all week long!
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs (or breasts if preferred)
- 3–4 chipotle peppers in adobo sauce (from a 7 oz can)
- 2 tablespoons adobo sauce (from the same can)
- 4 cloves garlic, minced
- 1/4 cup (60ml) fresh lime juice (about 2 limes)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro (optional, for serving)
- Lime wedges (for serving)
Instructions
- In a food processor or blender, combine chipotle peppers, adobo sauce, garlic, lime juice, honey, olive oil, cumin, oregano, salt, and pepper. Blend until smooth.
- Place chicken in a large zip-top bag or shallow dish and pour marinade over, ensuring all pieces are coated. Seal and refrigerate for at least 4 hours or overnight.
- Remove chicken from refrigerator 15-20 minutes before cooking. Preheat grill to medium-high (400°F/205°C) or oven to 425°F (220°C).
- For grilling: Cook chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C) for breasts or 170°F (77°C) for thighs.
- For oven cooking: Bake on a lined sheet for 20-25 minutes until chicken reaches proper internal temperature. Optionally broil final 2-3 minutes for char.
- Transfer cooked chicken to a cutting board and rest for 5-10 minutes before slicing against the grain.
- Serve garnished with fresh cilantro and lime wedges.