Name: Chipotle Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or thighs; 2–3 canned chipotle peppers in adobo + 1 tablespoon adobo sauce; 2 tablespoons olive oil (or avocado oil); 2 tablespoons honey or maple syrup; 2 tablespoons fresh lime juice (about 1 lime); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 3/4 teaspoon kosher salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder or 2 small garlic cloves; 2 tablespoons plain Greek yogurt (optional); Fresh cilantro, chopped, for garnish (optional)

Description

A healthy, smoky chipotle chicken recipe that’s perfect for weeknight meals, tacos, and salads.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs
2–3 canned chipotle peppers in adobo + 1 tablespoon adobo sauce
2 tablespoons olive oil (or avocado oil)
2 tablespoons honey or maple syrup
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon ground cumin
1 teaspoon smoked paprika
3/4 teaspoon kosher salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder or 2 small garlic cloves
2 tablespoons plain Greek yogurt (optional)
Fresh cilantro, chopped, for garnish (optional)

Instructions

Make the marinade: In a blender or food processor, combine chipotle peppers, adobo sauce, olive oil, honey, lime juice, cumin, smoked paprika, garlic, salt, and pepper. Blend until smooth. If desired, add Greek yogurt and blend again for a creamier marinade.
Marinate the chicken: Place the chicken in a bowl or zip-top bag and pour the marinade over it. Coat evenly and marinate for at least 30 minutes at room temperature or up to 8 hours refrigerated.
Preheat: Heat a grill or heavy skillet over medium-high heat, and preheat the oven to 400°F (205°C) if finishing in the oven.
Sear: Remove excess marinade from the chicken and place it on the hot grill or skillet. Cook for 3–4 minutes per side until nicely browned.
Finish cooking: If using the oven, transfer the skillet to the oven and bake for 6–10 minutes until the internal temperature reaches 165°F (74°C). If grilling, move to a cooler part of the grill and cover until done.
Rest and slice: Let the chicken rest for 5–8 minutes to redistribute juices, then slice or shred as desired.
Garnish and serve: Top with chopped cilantro and an extra squeeze of lime if desired.

Notes

For a lower-sugar option, use less honey or substitute with orange juice. Adjust the number of chipotle peppers to control the heat level.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling or Baking
Cuisine: Mexican