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!
Servings: 6
Ingredients
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
- ½ tps honey
- 2 tablespoon fresh flat leaved parsley chopped
- 2 lbs chicken thighs boneless, skinless (about 12 thighs)
For the chimichurri sauce:
- ½ cup olive oil
- 2 tablespoon white vinegar or lime juice
- 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.
*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!
