Description
This simple chipotle restaurant chicken recipe captures signature smoky, tangy flavor, with a delicious twist from a vibrant roasted red pepper lime crema, perfect for a fast weeknight meal.
Ingredients
Scale
- 600 g (1.3 lbs) boneless, skinless chicken thighs
- 2–3 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce (from the can of chipotles)
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh lime juice, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon kosher salt, plus more to taste
- 0.25 teaspoon black pepper, plus more to taste
- 340 g (12 oz) jarred roasted red peppers, drained well
- 120 g (0.5 cup) full-fat sour cream
- 1 teaspoon honey or agave nectar
- 2 tablespoons fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- Marinate the Chicken: Pat chicken thighs completely dry. In a large bowl, combine chopped chipotle peppers, adobo sauce, 1 tablespoon olive oil, half of the lime juice (0.5 tablespoon), cumin, oregano, garlic powder, onion powder, salt, and black pepper. Add chicken thighs and toss to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Prepare the Roasted Red Pepper Lime Crema: While the chicken marinates, drain the roasted red peppers well. In a small blender or food processor, combine the drained red peppers, sour cream, remaining lime juice, honey (or agave nectar), and a pinch of salt and pepper. Blend until completely smooth. Set aside in the fridge.
- Cook the Chicken: Preheat a large cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Add the marinated chicken thighs in a single layer (do not crowd the pan). Cook for 5-7 minutes per side until chicken develops deep char marks and reaches an internal temperature of 74°C (165°F). Work in batches if necessary to avoid steaming the chicken.
- Rest and Dice: Remove chicken from the pan and let it rest on a cutting board for at least 5 minutes to keep it juicy. After resting, dice the chicken into bite-sized pieces for serving.
- Combine and Serve: Transfer diced chicken to a warm serving bowl or platter. Add about half of the prepared Roasted Red Pepper Lime Crema to the chicken and gently fold it in a few times. Garnish with a generous sprinkle of fresh chopped cilantro and serve with the remaining crema and lime wedges on the side.
Notes
To achieve a desirable char, ensure the pan is hot and avoid overcrowding by cooking the chicken in batches. Allow the chicken to rest for at least 5 minutes after cooking to redistribute juices and keep the meat moist. If Greek yogurt is preferred, use full-fat for best results in the crema.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (~180g)
- Calories: 400 calories
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Chipotle chicken, roasted red pepper crema, weeknight meal, tacos, bowls, easy dinner, stovetop chicken, spicy chicken