Chipotle Chicken
Chipotle Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth, or water
- 1 tablespoon honey, optional
For the Chipotle Sauce
- 1 can chipotle peppers in adobo sauce, 7 ounces; use 2-3 peppers and 1-2 tablespoons of adobo sauce
Instructions
- 1
Cut the boneless, skinless chicken thighs into approximately 1-inch pieces.
⏱️ 5 min
- 2
In a blender, combine the chipotle peppers (using 2-3 peppers and 1-2 tablespoons of the adobo sauce from the can), the roughly chopped 1/2 yellow onion, 4 minced garlic cloves, 1/4 cup fresh lime juice, 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend the mixture until it is completely smooth.
⏱️ 5 min
- 3
Pour half of the prepared chipotle sauce over the cut chicken pieces in a bowl. Toss the chicken thoroughly to ensure it is evenly coated with the sauce. Allow the chicken to marinate for a minimum of 30 minutes, or for best results, refrigerate for up to 4 hours. (Tip: If time is limited, the chicken can be cooked immediately after coating).
⏱️ 5 min
- 4
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the marinated chicken pieces in a single layer. Avoid overcrowding the pan; if necessary, cook the chicken in batches to ensure even browning. Cook for 5-7 minutes per side, until the chicken is nicely browned and cooked through, reaching an internal temperature of 165°F. Remove the cooked chicken from the pan and set it aside.
⏱️ 15 min
- 5
Pour the remaining half of the blended chipotle sauce into the same skillet used to cook the chicken. Add 1/2 cup of chicken broth (or water) and 1 tablespoon of honey (if desired for a touch of sweetness) to the pan. Bring the sauce to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce slightly thickens to your desired consistency.
⏱️ 10 min
- 6
Return the cooked chicken pieces to the skillet with the simmered sauce. Toss the chicken gently to coat it evenly with the rich chipotle sauce. Serve the Chipotle Chicken immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/2 yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth, or water
- 1 tablespoon honey, optional
For the Chipotle Sauce
- 1 can chipotle peppers in adobo sauce, 7 ounces; use 2-3 peppers and 1-2 tablespoons of adobo sauce
Instructions
- 1
Cut the boneless, skinless chicken thighs into approximately 1-inch pieces.
⏱️ 5 min - 2
In a blender, combine the chipotle peppers (using 2-3 peppers and 1-2 tablespoons of the adobo sauce from the can), the roughly chopped 1/2 yellow onion, 4 minced garlic cloves, 1/4 cup fresh lime juice, 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend the mixture until it is completely smooth.
⏱️ 5 min - 3
Pour half of the prepared chipotle sauce over the cut chicken pieces in a bowl. Toss the chicken thoroughly to ensure it is evenly coated with the sauce. Allow the chicken to marinate for a minimum of 30 minutes, or for best results, refrigerate for up to 4 hours. (Tip: If time is limited, the chicken can be cooked immediately after coating).
⏱️ 5 min - 4
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the marinated chicken pieces in a single layer. Avoid overcrowding the pan; if necessary, cook the chicken in batches to ensure even browning. Cook for 5-7 minutes per side, until the chicken is nicely browned and cooked through, reaching an internal temperature of 165°F. Remove the cooked chicken from the pan and set it aside.
⏱️ 15 min - 5
Pour the remaining half of the blended chipotle sauce into the same skillet used to cook the chicken. Add 1/2 cup of chicken broth (or water) and 1 tablespoon of honey (if desired for a touch of sweetness) to the pan. Bring the sauce to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce slightly thickens to your desired consistency.
⏱️ 10 min - 6
Return the cooked chicken pieces to the skillet with the simmered sauce. Toss the chicken gently to coat it evenly with the rich chipotle sauce. Serve the Chipotle Chicken immediately.
⏱️ 5 min