Chipotle Chicken Recipe
Enjoy this chicken in a salad bowl, rice bowl, in a burrito, or wraps! Be sure to make the Chipotle Honey Vinaigrette as well! *Please note: chipotle peppers in adobo sauce are spicy and smokey in flavor. If the entire can is too much, just use half, or only a few chipotle peppers in adobo sauce.For the full "chipotle rice bowl" experience, make my black beans and cilantro rice as well. Click here for the recipes.
Servings: 4
Equipment
- blender
Ingredients
- 1 (7 oz.) can chipotle peppers in adobo sauce* or half if you want the heat more mild
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 teaspoon red wine vinegar
- 1 tablespoon honey
- 1 to 1 1/2 lbs. chicken thigh meat boneless and skinless
Instructions
- Using a blender, blend/puree everything from the chipotle peppers in adobo sauce to the honey until combined. Place chicken thigh meat into a large gallon sized plastic bag. Pour in the marinade and seal closed. Massage over the chicken until all of the chicken is coated.
- Place into the refrigerator for at least 1 to 3 hours, or overnight. When ready, fire up your grill or cook on your stove top in a pan with a lid over medium high heat. Cook on both sides until the chicken is cooked through and no longer pink. Slice and enjoy this chicken in a salad bowl, rice bowl, in a burrito, or wraps!
Notes
*Please note: chipotle peppers in adobo sauce are spicy and smokey in flavor. If the entire can is too much, just use half, or only a few chipotle peppers in adobo sauce.