Yield: 1 serving, with extra blended sauce if you use only enough to coat the chicken.
Chipotle saved me a bunch of times when I was in college, but now I make this chicken at home. My cookbook version blends chipotle peppers with fresh lime and garlic for a smoky, bright sauce. ✌️
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WHAT IS CHIPOTLE CHICKEN?
The marinade infuses the chicken with a smoky kick, while grilling or pan-searing enhances the dish with a crispy, caramelized exterior. Whether served in a wrap, over rice, or in a salad, this Chipotle chicken is a versatile and a satisfying high-protein meal.
INGREDIENTS
Chipotles peppers in adobo sauce: I like to use the La Costena brand which comes in a can. It’s got a really nice kick to it and has all the flavor that you need for this recipe.
Boneless skinless chicken thighs: I used "skinless" chicken thighs since there is less fat and therefore fewer calories. It's juicier than using chicken breast for this recipe, but you can substitute with chicken breast if that is your preference. And get the boneless ones!
Lime and garlic: I use the juice of 1 lime and 3 garlic cloves in the sauce instead of water.
Oil spray: A light coating helps keep the chicken from sticking to the pan.
FREQUENTLY ASKED QUESTIONS
Spicy levels can be controlled by the amount of chipotle peppers you use.
I found that it becomes less spicy after a day - don't ask me why, it just is.
Yes, you can! If using an air fryer, cook the chicken for 390°F for 10-15 minutes. The amount of time you cook it for will depend on the brand of air fryer, so feel free to cook it for longer until the center reaches 165°F (74°C).
Yes, you can! Check out my Chipotle steak recipe!
STEP-BY-STEP INSTRUCTIONS
STEP 1
In a blender, combine ½ can chipotle peppers in adobo sauce, the juice of 1 lime, and 3 garlic cloves. Blend until smooth.
STEP 2
Season 8 oz boneless skinless chicken thighs with salt and black pepper. Add enough blended sauce to coat the chicken evenly.
I start with a little salt and pepper and adjust at the table.
STEP 3
If I have extra sauce, I set it aside in a clean container before it touches raw chicken and refrigerate it. I do not save sauce that has touched raw chicken.
STEP 4
Lightly spray a skillet with oil. Pan-cook the chicken over medium heat for about 5–7 minutes per side, adjusting for thickness, until the center reaches 165°F (74°C).
STEP 5
Serve as a wrap, with rice, or in a salad and add any toppings of choice!
Optional: Garnish with chopped cilantro and squeeze some lime juice on top and enjoy!
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
Chipotle Chicken
Ingredients
- 8 oz boneless skinless chicken thighs
- ½ can chipotle peppers in adobo sauce
- 1 lime juiced
- 3 cloves garlic
- Salt to taste
- Black pepper to taste
- Oil spray for pan
Instructions
- Blend half a can of chipotle peppers in adobo with the juice of one lime and 3 garlic cloves until smooth.
- Season 8 oz boneless skinless chicken thighs with salt and black pepper. Spoon on enough of the blended sauce to coat the chicken. If saving extra sauce, transfer it to a clean container before any sauce touches raw chicken.
- Lightly spray a skillet with oil. Pan-cook the chicken over medium heat for about 5–7 minutes per side, adjusting for thickness, until the center reaches 165°F (74°C).
- Serve in a wrap, over rice, or in a salad.
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