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Smoky Chipotle Chicken Thighs - Bold, Tender, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (about 6–8 pieces)
  • 2–3 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice (plus extra lime wedges for serving)
  • 1 tablespoon honey (or brown sugar)
  • 1 tablespoon olive oil (plus more for cooking)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional garnish: chopped cilantro, sliced red onion

Method
 

  1. Mix the marinade. In a bowl, combine the minced chipotle peppers, adobo sauce, garlic, lime juice, honey, olive oil, cumin, smoked paprika, oregano, salt, and pepper. Stir until smooth and glossy.
  2. Prep the chicken. Pat the chicken thighs dry with paper towels. This helps the marinade cling and promotes browning.
  3. Marinate briefly. Add the chicken to the bowl and toss to coat evenly. Let it sit for 15–30 minutes at room temperature, or cover and refrigerate up to 8 hours. The flavor is bold enough that a short marinade still works well.
  4. Choose your cooking method. You can cook these on the stovetop, in the oven, or on the grill. Each method is simple and delicious: Stovetop: Heat a large skillet over medium-high heat and add a thin film of oil. Cook thighs 5–6 minutes per side until nicely charred and the internal temperature reaches 165°F (74°C).
  5. Oven: Preheat to 425°F (220°C). Arrange thighs on a lined sheet pan and bake 18–22 minutes, flipping once halfway through, until they reach 165°F.
  6. Grill: Preheat to medium-high. Oil the grates, then grill 5–6 minutes per side until done.
  7. Rest and slice. Transfer the cooked chicken to a plate and rest 5 minutes. This keeps the juices in. Slice or serve whole.
  8. Finish and serve. Squeeze over fresh lime and sprinkle with cilantro. Serve with rice, tortillas, roasted vegetables, or a simple salad.