Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving, optional)
Instructions
Step 1: Marinate the Chicken
- Prepare Marinade: In a bowl, combine olive oil, minced chipotle peppers, minced garlic, ground cumin, smoked paprika, onion powder, lime juice, salt, and pepper. Mix well.
- Marinate Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
Step 2: Cook the Chicken
- Preheat the Grill or Skillet: If grilling, preheat your grill to medium-high heat. If using a skillet, heat a little olive oil over medium heat.
- Cook Chicken: Remove the chicken from the marinade and cook for about 6-7 minutes on each side (or until the internal temperature reaches 165°F or 74°C) until fully cooked and nicely charred.
- Rest: Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing.
Step 3: Serve
- Slice and Garnish: Slice the chicken and garnish with fresh cilantro.
- Enjoy: Serve the chipotle chicken with avocado slices, cheese, or a side salad for a complete meal.
- Prep Time: 10
- Cook Time: 20