Chipotle Chicken Recipe

This Chipotle Chicken recipe is a delicious protein to serve on bowls, salads, tacos and more. It's so juicy, flavorful, and great for meal prep!

If you've ever been at a loss with how to best cook chicken thighs, this chipotle chicken recipe is going to be your best friend.

Chicken thighs are underrated because they tend to be more affordable and flavorful than chicken breasts, but they take the right recipe to get right. This recipe uses chipotle peppers canned in adobe sauce, fresh lime, and also lots of seasonings for a chicken thigh infused with flavor. We also top it with a homemade chimichurri sauce for notes of freshness and a pop of color.

Pair with rice or crispy roasted potatoes, and my homemade creamy cucumber salad for a delicious balanced dinner.

Chipotle Chicken Recipe

Why This Recipe Is Dietitian Approved

1. Meal prep staple. Having a flavorful protein prepped makes it easy to put together balanced meals during the week.
2. Flavourful chicken with minimal ingredients. You don't need anything fancy to get a super flavorful chicken thigh, just the right combination of some pantry staples.
3. High protein option. Chicken thighs are also a great source of high-quality protein.

Ingredients

Chicken thighs. For this recipe I use boneless, skinless chicken thighs, however you can use chicken breast as well; just follow the instructions under the recipe card.

Chipotle peppers in adobo sauce. You will find these in the aisle of the store where taco seasoning and salsas are. The adobo sauce adds so much flavor!

Spices. Salt, garlic powder, black pepper and cumin are all you'll need.

Honey. For a little sweetness to complement the spice.

Olive oil. This is the base of our chipotle sauce.

Fresh parsley. For freshness, to brighten up the spice of the chipotle peppers.

Lime. We use both the juice and zest for a nice refreshing flavour and to help tenderize the chicken.

Homemade chimichurri sauce. I make mine with olive oil, vinegar (or lime), spices and fresh parsley.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. Preheat oven to 425 and line a large baking sheet with parchment paper. 

2. To a food processor add chipotle peppers, adobo sauce, lime juice and zest, olive oil, honey, spices and parsley. Blend until smooth (about 2 minutes).

3. Once the sauce is blended, to a large mixing bowl add chicken thighs. Pour the sauce on the thighs and then toss to coat. Ensure the chicken is fully coated in the sauce.

4. Arrange the chicken thighs on the prepared baking sheet, but try to ensure the chicken is not touching. 

5. Bake for 30-35 minutes or until a thermometer inserted into the center of the largest thighs reads 165F. If you would like a crispier exterior you may place the chicken under the broiler for about 2 minutes. Serve with chimichurri sauce, rice and cucumber salad if desired. 

6. To make the chimichurri sauce, add all ingredients to a small bowl and whisk until combined.

Substitutions and Variations

Equipment

Storage

Frequently Asked Questions

More Easy Chicken Recipes

If you liked this chipotle chicken recipe, try these next:

• Grilled Boneless Chicken Thighs
• Greek Chicken Marinade
• Chicken Thighs and Pesto Rice
• One Pan Parmesan Chicken Thighs and Vegetables

📖 Recipe

Print Recipe Pin Recipe

4.75 from 4 votes

Chipotle Chicken Recipe

This Chipotle Chicken recipe is a delicious protein to serve on bowls, salads, tacos and more. It's juicy, flavorful and great for meal prep!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: American

Keyword: Chicken, Protein

Servings: 6

Ingredients 

1x2x3x

For the chicken:

• 4-5 individual chipotle peppers from a can of chipotle peppers in adobo plus 4 teaspoon adobo sauce
• Juice and zest of 1 lime
• 2 tablespoon olive oil
• ½ tablespoon honey
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoon fresh flat leaved parsley chopped
• 2 lbs chicken thighs boneless, skinless (about 12 thighs)

For the chimichurri sauce:

• ⅓ cup olive oil
• 2 tablespoon white vinegar or lime juice
• 1 minced garlic clove
• ½ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ cup finely chopped flat leafed italian parsley

Instructions

• Preheat oven to 425F and line a large baking sheet with parchment paper.
• To a food processor add chipotle peppers, adobo sauce, lime juice and zest, olive oil, honey, spices and parsley. Blend until smooth (about 2 minutes).
• Once the sauce is blended, to a large mixing bowl add chicken thighs. Pour the sauce on the thighs and toss to coat. Ensure the chicken is fully coated in the sauce.
• Arrange the chicken thighs on the prepared baking sheet, try to ensure the chicken is not touching.
• Bake for 30-35 minutes or until a thermometer inserted into the center of the largest thighs reads 165F. If you would like a crispier exterior you may place the chicken under the broiler for about 2 minutes. Serve with chimichurri sauce, rice and cucumber salad if desired.
• To make the chimichurri sauce, add all ingredients to a small bowl and whisk until combined.

Notes

If you would like to use chicken breast in place of the thighs, you may use 2 lbs of boneless skinless chicken breasts. Before adding the sauce, use a sharp knife to gently slice the chicken lengthwise starting from the thickest part to the thinnest (top to bottom). Pound the chicken until it is an even thickness, to ensure even cooking. Bake for 15 - 20 minutes.

For a more traditional chimichurri sauce I recommend using lime juice.

My favourite way to serve this chicken is with rice and my EASY creamy cucumber salad!

*I have included the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!

Nutrition

Serving: 2thighs | Calories: 552kcal | Carbohydrates: 5g | Protein: 25g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 317mg | Potassium: 367mg | Fiber: 2g | Sugar: 2g | Vitamin A: 722IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 2mg

Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!