Bold Chipotle Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons avocado oil, split
02 -
1 ½ pounds of chicken thighs or skinless, boneless chicken breasts
03 -
¼ cup of chipotle peppers in adobo sauce (roughly two peppers)
04 -
¼ cup of minced red onion
05 -
1 teaspoon cumin powder
06 -
2 minced garlic cloves
07 -
1 teaspoon chili powder
08 -
1 teaspoon dried oregano
09 -
½ teaspoon ground black pepper
10 -
1 teaspoon packed brown sugar
11 -
1 ½ teaspoons of salt
12 -
2 tablespoons of lime juice (juice from 1–2 limes)
# Instructions:
01 -
Take chicken breasts, place them in a large zip-top bag, and pound until they’re about ½ inch thick using a rolling pin or meat pounder. Slice the meat into six pieces weighing about 4 ounces each. Skip this for thighs—keep them as they are.
02 -
Drop chipotles, adobo sauce, onion, garlic, lime, chili powder, oregano, cumin, sugar, salt, pepper, and 2 tablespoons oil into a food processor. Blend for 15 seconds. Scrape the sides, then blend 15 more seconds until smooth.
03 -
Pour that blended marinade over the chicken in a sealed plastic bag. Massage the bag gently to cover everything evenly. Chill in the fridge for 30 minutes at least—or overnight if you’ve got the time.
04 -
Bring the marinated chicken out onto the counter and let it warm up for about 10 minutes. Keep any leftover marinade from the bag for basting later.
05 -
Heat up a tablespoon of avocado oil in a big cast-iron pan set to medium. Lay down the chicken and let it cook for 7–9 minutes until it’s nice and charred. Brush with that saved marinade, flip, and cook 6–8 minutes until it hits 160°F inside.
06 -
Take the chicken out, cover it lightly with foil, and let it sit until its internal temp hits 165°F. Let it cool enough to handle, then slice it up into smaller pieces or strips.
07 -
Enjoy while it’s hot! Add some chopped cilantro on top or use it as part of a burrito bowl meal.
# Notes:
01 -
For deeper flavor, try letting the chicken soak in the marinade for a few hours or overnight. Even 30 minutes will do in a pinch.
02 -
Prefer a milder taste? Use the sauce from the can but cut back on the whole chipotles. Want spicier? Add another pepper or pinch of cayenne!
03 -
Using a grill? Preheat it to medium-high (about 400°F) and oil the grates. Cook the chicken for roughly 5–6 minutes per side. Let it rest for 5 minutes before slicing.
04 -
Pop leftovers in a sealed container in the fridge for up to four days. Reheat in a hot pan with a dash of lime juice or water to keep it juicy.