Chipotle Chicken Recipe

Chipotle-style spicy chicken! The mild version of this recipe is for those who don't like spicy food. For weekday meal prep, batch cook this recipe! 


– 2 lbs boneless skinless chicken thigh – 2 Tbsp avocado oil plus more for cooking – ⅓ cup red onion finely chopped – 3 cloves garlic minced – 2 chipotle chilies in adobo sauce + 1 Tbsp adobo sauce* – 2 Tbsp fresh lime juice – 2 tsp paprika* – 1 tsp ground cumin – 1 tsp ground oregano – ½ tsp sea salt – ½ tsp black pepper


Blend, chop, or process marinade ingredients. Thicken paste. Chop everything with a sharp knife and mix the marinade in a small bowl without blending. 

Step 1

Place raw chicken thighs and chipotle chicken marinade in a large bowl or zip lock bag. Swish the chicken in a plastic bag or bowl to marinate. Refrigerate the chicken for 20 minutes or overnight. 

Step 2

Let marinated chicken sit at room temperature for 15–20 minutes before cooking. Chicken is seared and cooked evenly inside and out. 

Step 3

Cook 1–2 tablespoons avocado oil (or other cooking oil) in a large cast iron or nonstick skillet over medium-high heat until coated. Air fryers, grill pans, and outdoor grills work.

Step 4

Heat the skillet for a few minutes until sizzling. Carefully place marinated chicken thighs in hot skillet for 6–8 minutes until golden brown. Flip chicken and cook 6–8 minutes. 

Step 5

Check each chicken thigh's temperature with a meat thermometer in the thickest part. Healthy chicken is 165 degrees F or higher.  

Step 6

After 185°F, chicken thighs taste and feel best. Rest chicken on a large cutting board for 10 minutes. Use a sharp knife to cut chicken. Chipotle chicken enhances salads, burrito bowls, and sides.  

Step 7

I love chicken burrito bowls with cilantro lime rice, corn salsa, guacamole, homemade salsa, black beans, sauteed onions and bell peppers and grated cheese. This topping resembles Chipotle. 

Step 8

See Also

See Also

Corn Salsa Recipe