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Chipotle Chicken bowl with cheese, guacamole, beans, peppers
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Chipotle Chicken

The juicy, tender chicken in this recipe is seasoned with smoky chipotle peppers and grilled to perfection. Serve it up with a side of rice and beans for a fiesta in your mouth!
Course Main Course
Keyword Chicken, Chipotle Peppers, Olive Oil, Salt
Cooking Method Refrigeration, Stovetop
Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings 4
Calories 279kcal
Author Tasty

Equipment

  • Stovetop
  • Large Zip-Top Plastic Bag
  • Large Skillet

Ingredients

  • 1 pound Chicken Thighs
  • Kosher Salt To taste
  • Black Pepper To taste
  • 6 ounces Chipotle Peppers in Adobo Sauce Finely chopped
  • 1 Tablespoon Oil

Instructions

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated. Refrigerate for at least 2 hours, up to overnight.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken from the pan with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

Nutrition

Calories: 279kcal | Carbohydrates: 0.3g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 87mg | Potassium: 232mg | Vitamin A: 88IU | Calcium: 9mg | Iron: 1mg