Weeknight Chipotle Chicken Thighs

1. 1

   Gather all the ingredients.

2. 2

   Put the chipotle and ancho chile peppers in a shallow bowl; pour in the water. Cover and let stand at room temperature until the peppers soften, 10 to 12 hours. Drain the water and remove the seeds from the peppers.

3. 3

   Blend the chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add the olive oil and blend until the marinade is smooth.

4. 4

   Set the chicken thighs between 2 sheets of heavy plastic on a sturdy, flat surface. Using the smooth side of a meat mallet, pound firmly to a 1/2-inch thickness.

5. 5

   Place the chicken in a resealable plastic bag and add the marinade. Turn the chicken several times to coat. Seal the bag and marinate in the refrigerator for at least 8 hours.

6. 6

   Preheat an indoor grill with top and bottom plates to medium-high heat. Remove the chicken from the bag and discard the marinade. Place the chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes.

7. 7

   An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Slice the chicken into strips and serve warm.

• Calories 303.91 kcal Moderate
• Protein 27.52 g Good Source
• Carbs 14.28 g Moderate
• Total Fat 15.02 g Moderate
• Saturated Fat 4.26 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 126.15 mg High
• Sodium 116.18 mg Moderate
• Fiber 1.16 g Low Source
• Sugar 0.63 g Low Source
• Added Sugar 0.61 g Low Source
• Calcium 228.23 mg Moderate
• Iron 2.21 mg Moderate
• Potassium 28.09 mg Low Source
• Vitamin A 219.07 mcg_rae Good Source
• Vitamin C 25.69 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅