Ingredients
Scale
Chicken and Cooking Needs
- 3 pounds boneless, skinless chicken thighs (or boneless, skinless chicken breasts sliced in half lengthwise)
- 2 teaspoons olive oil
- 4-5 tablespoons water (for pan-frying cooking method, optional)
Marinade
- 1 can chipotle peppers in adobo sauce (7 oz can)
- 4 tablespoons fresh lime juice
- 4 tablespoons fresh orange juice
- ½ cup fresh cilantro
- 6 garlic cloves
- 1 medium onion, quartered
- 1 teaspoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Preparing the Marinade
- In a blender, food processor, or a large bowl with an immersion blender, add the chipotle peppers in adobo sauce, lime juice, orange juice, cilantro, garlic, onion, cumin, oregano, coriander (if using), smoked paprika, salt, and black pepper.
- Blend the ingredients until smooth, ensuring the flavors are evenly combined. The mixture should have a thick consistency with a rich, smoky aroma.
- In a large airtight container or a resealable plastic bag, add the chicken thighs or sliced chicken breasts.
- Pour the marinade over the chicken and mix well until all pieces are fully coated.
- Seal the container or bag and refrigerate for at least 15-30 minutes. For the best flavor, marinate overnight or up to 24 hours.
Cooking Methods
Grilled Chicken
- Preheat the grill to high heat, around 350°F-400°F.
- Lightly coat the grill grates with olive oil to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off.
- Place the chicken on the grill and cook for 15-30 minutes, flipping occasionally, until the internal temperature reaches 165°F.
- Once fully cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
Pan-Seared Chicken
- Heat a large skillet or grill pan over medium-high heat and add 2 teaspoons of olive oil.
- Once the pan is hot, place the chicken in the skillet along with the marinade. Cooking it in the marinade prevents it from drying out.
- Cook for about 5 minutes on one side, then flip and cook for another 3-5 minutes.
- If the sauce starts to dry out, add 4-5 tablespoons of water to keep the chicken moist.
- Continue cooking until the internal temperature reaches 165°F.
- Once cooked, drizzle any remaining sauce over the chicken to enhance the flavor.
Air Fryer Chicken
- Preheat the air fryer to 400°F and coat the basket with olive oil.
- Place the marinated chicken in the basket in a single layer, ensuring there is space between pieces for even cooking.
- Air fry for 8 minutes, then open the fryer, flip the chicken, and cook for another 6-7 minutes.
- Check the internal temperature, ensuring it reaches 165°F before serving.
Notes
- How to Tell if Chicken is Cooked: Use a meat thermometer to check for an internal temperature of 165°F. If a thermometer is unavailable, cut into the thickest part of the chicken; it should be white inside with no pink remaining.
- Preventing Dry Chicken: If using chicken breasts, slice them in half lengthwise to create thinner pieces. This helps them cook faster without drying out.
- Balancing Spice Levels: Chipotle peppers can be spicy. Start with half the can if unsure, then taste the marinade before adding more.
- Marination Time: While 15-30 minutes works, overnight marination allows the flavors to penetrate deeply, making the chicken more flavorful.
- Oil for Cooking: Olive oil helps prevent sticking, but other neutral oils like avocado or vegetable oil work as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes