Name: Chipotle Lime Chicken Thighs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4-5 individual chipotle peppers from a can of chipotle peppers in adobo (plus 4 tsp adobo sauce); Juice and zest of 1 lime; 2 tbsp olive oil; ½ tbsp honey; ½ tsp salt; ½ tsp black pepper; 1 tsp garlic powder; 2 tbsp fresh flat-leaved parsley (chopped); 2 lbs boneless, skinless chicken thighs (about 12 thighs); ⅓ cup olive oil; 2 tbsp white vinegar (or lime juice); 1 minced garlic clove; ½ tsp salt; ¼ tsp paprika; ¼ tsp red pepper flakes; ¼ tsp dried oregano; ½ tsp garlic powder; ½ cup finely chopped flat leafed Italian parsley

Ingredients

4-5 chipotle peppers from a can of chipotle peppers in adobo (plus 4 tsp adobo sauce)

Juice and zest of 1 lime

2 tbsp olive oil

½ tbsp honey

½ tsp salt

½ tsp black pepper

1 tsp garlic powder

2 tbsp fresh flat leaf parsley, chopped

2 lbs boneless, skinless chicken thighs (about 12 thighs)

1/3 cup olive oil

2 tbsp white vinegar (or lime juice)

1 minced garlic clove

½ tsp salt

¼ tsp paprika

¼ tsp red pepper flakes

¼ tsp dried oregano

½ tsp garlic powder

½ cup finely chopped flat leaf Italian parsley

Instructions

Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

Step 2: In a food processor, combine the chipotle peppers, adobo sauce, lime juice and zest, 2 tablespoons olive oil, honey, salt, black pepper, garlic powder, and 2 tablespoons chopped parsley. Blend until the mixture is smooth, about 2 minutes.

Step 3: Place the chicken thighs in a large mixing bowl. Pour the blended chipotle sauce over the chicken and toss thoroughly to coat each piece evenly.

Step 4: Arrange the coated chicken thighs on the prepared baking sheet, spacing them so they do not touch for even cooking.

Step 5: Bake for 30-35 minutes, or until a meat thermometer inserted into the largest thigh reads 165°F. For a crispier exterior, broil the chicken for an additional 2 minutes if desired.

Step 6: To make the chimichurri sauce, whisk together 1/3 cup olive oil, white vinegar (or lime juice), minced garlic, salt, paprika, red pepper flakes, dried oregano, garlic powder, and finely chopped Italian parsley in a small bowl. Serve alongside the chicken with rice and cucumber salad if you like.

Tips & Variations

Adjust the number of chipotle peppers to control the heat level — fewer for milder chicken, more for extra spice.

Use boneless, skin-on thighs if you prefer crispier skin.

Try swapping parsley for cilantro in the chimichurri for a more traditional Latin flavor.

Marinate the chicken in the sauce for at least 1 hour or overnight to deepen the flavors.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Adjust the baking time accordingly and watch for doneness.

Is there a vegetarian version of this recipe?

To keep the smoky chipotle flavor, try marinating and roasting firm vegetables like cauliflower or portobello mushrooms with the chipotle sauce for a delicious vegetarian alternative.