Description
A smoky, slightly spicy, and sticky-sweet chicken perfect for tacos, salads, and family meals.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2–3 canned chipotle peppers in adobo
- 1 tablespoon adobo sauce
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder or 2 small garlic cloves, minced
- 2 tablespoons plain Greek yogurt (optional)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Blend the chipotle peppers, adobo sauce, oil, honey, lime juice, cumin, smoked paprika, garlic, salt, and black pepper until smooth.
- If desired, add Greek yogurt for creaminess and blend again.
- Marinate the chicken in the marinade for 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Preheat a grill or skillet over medium-high heat, and if using an oven, preheat to 400°F (205°C).
- Remove excess marinade and cook the chicken on hot surface for 3-4 minutes per side until browned.
- If thick, transfer skillet to oven for 6-10 minutes until the internal temperature reaches 165°F (74°C).
- Let chicken rest for 5-8 minutes, then slice, shred, and garnish with cilantro.
Notes
For a milder dish, remove seeds from chipotle peppers and adjust honey or Greek yogurt amount. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican