Weeknight Chipotle Chicken Thighs

Name: Weeknight Chipotle Chicken Thighs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tsp Black Pepper; 2.5 lb Boneless Chicken Thigh; 1 oz Dried Ancho Chile Pepper; 1 oz Dried Chipotle Chile; 1 tsp Dried Oregano; 4 whole Garlic; 1 tsp Ground Cumin; 2 tbsp Olive Oil; 0.5 whole Red Onion; 2 tsp Sea Salt; 0.5 cup Water

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Low-Carb Low-Sodium Gluten-Free Whole30 Paleo 🦴Carnivore 🥩Halal 🕌Kosher ✡️Comfort-Food

Weeknight Chipotle Chicken Thighs brings smoky heat from chipotle and ancho chiles balanced by warm cumin, oregano, and garlic. The chicken turns tender and juicy with a deep, earthy spice, perfect for piling into tacos, bowls, or salads. Serve it for a casual dinner or meal prep when you want bold flavor without fuss.

Prep10 mins
Cook5 mins
Serves8
DifficultyEasy

1

Gather all the ingredients.
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

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

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

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

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

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.