Chipotle Chicken
Chipotle Chicken
Ingredients
For the Chipotle Chicken
- 4 pounds chicken thighs
For the Marinade
- 1 cup Greek yogurt
- 2 lemon, juiced and strained
- 1/2 cup orange juice
- 1 tablespoon salt
- 1/2 bushel cilantro
- 1/2 white onion
- 1 teaspoon black pepper
- 6 garlic cloves
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1/2 can chipotle peppers in adobo sauce, or less, to taste
Instructions
- 1
Combine all marinade ingredients (Greek yogurt, strained lemon juice, orange juice, salt, cilantro, white onion, black pepper, garlic cloves, smoked paprika, cumin, chili powder, soy sauce, brown sugar, and chipotle peppers) in a blender.
⏱️ 5 min
- 2
Blend the marinade until completely smooth. Taste and adjust seasonings as needed. The marinade should be slightly salty, as the chicken will not absorb all of the salt.
⏱️ 2 min
- 3
Place the chicken thighs into a large bowl or a resealable bag.
⏱️ 1 min
- 4
Pour the blended marinade over the chicken, ensuring all pieces are thoroughly coated. Mix well.
⏱️ 2 min
- 5
Cover the bowl with plastic wrap or seal the bag, and refrigerate to marinate for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 120 min
- 6
Preheat your grill to medium-high heat (or prepare a pan for searing).
⏱️ 5 min•🌡️ 400
- 7
Place the marinated chicken thighs on the hot grill or pan. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice char marks.
⏱️ 16 min
- 8
Remove the chicken from the heat and let it rest for a few minutes before serving. Serve as desired, perhaps in tacos with salsa and grilled scallions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken
For the Chipotle Chicken
- 4 pounds chicken thighs
For the Marinade
- 1 cup Greek yogurt
- 2 lemon, juiced and strained
- 1/2 cup orange juice
- 1 tablespoon salt
- 1/2 bushel cilantro
- 1/2 white onion
- 1 teaspoon black pepper
- 6 garlic cloves
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1/2 can chipotle peppers in adobo sauce, or less, to taste
Instructions
- 1
Combine all marinade ingredients (Greek yogurt, strained lemon juice, orange juice, salt, cilantro, white onion, black pepper, garlic cloves, smoked paprika, cumin, chili powder, soy sauce, brown sugar, and chipotle peppers) in a blender.
⏱️ 5 min - 2
Blend the marinade until completely smooth. Taste and adjust seasonings as needed. The marinade should be slightly salty, as the chicken will not absorb all of the salt.
⏱️ 2 min - 3
Place the chicken thighs into a large bowl or a resealable bag.
⏱️ 1 min - 4
Pour the blended marinade over the chicken, ensuring all pieces are thoroughly coated. Mix well.
⏱️ 2 min - 5
Cover the bowl with plastic wrap or seal the bag, and refrigerate to marinate for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 120 min - 6
Preheat your grill to medium-high heat (or prepare a pan for searing).
⏱️ 5 min•🌡️ 400 - 7
Place the marinated chicken thighs on the hot grill or pan. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice char marks.
⏱️ 16 min - 8
Remove the chicken from the heat and let it rest for a few minutes before serving. Serve as desired, perhaps in tacos with salsa and grilled scallions.
⏱️ 5 min