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From the versatile cooking methods (oven! stovetop! grill!) to the balance of zesty, savory, and spicy flavors, there are so many reasons to love this Smoky Chipotle Lime Marinated Chicken.
Chicken sometimes gets a bad rap for being bland and boring, but this recipe will prove otherwise. I use boneless, skinless chicken thighs, which are super flavorful and easy to cook, thanks to how fatty they are. They’re marinated in a smoky, spicy, and slightly sweet combination of chipotle peppers, tamari, fresh cilantro, paprika, honey, lime, and garlic. If you’re in a pinch, you can let the chicken marinate for just two hours but for the best flavor, let it sit for a full 24 hours in the fridge.
Once the chicken is marinated, you can cook it three ways—on an outdoor grill, an indoor grill pan on the stove, or in the oven. That means you can make this recipe anytime of year, no matter what the weather is like outside. The result is juicy, flavorful chicken that you’ll want to eat again and again.
I like to serve these marinated chicken thighs with my cilantro-lime rice, grilled vegetables, or a fresh, crunchy salad.
Ingredients
- Avocado Oil
- Garlic Cloves
- Chipotle Peppers in Adobo
- Tamari
- Fresh Cilantro
- Honey
- Smoked Paprika
- Regular Paprika
- Dried Oregano
- Ground Cumin
- Lime Zest
- Lime Juice
- Kosher Salt
- Freshly Ground Black Pepper
- Boneless, Skinless Chicken Thighs
step-by-step
step one: make the marinade
In a shallow dish, whisk together the oil, minced garlic, chipotle peppers, tamari, cilantro, honey, smoked paprika, regular paprika, oregano, cumin, lime zest, lime juice, salt, and pepper.
step two: marinate the chicken
Trim the excess fat off of the chicken. Place the chicken in the shallow dish with the marinade and toss until the chicken is very well coated. Cover and refrigerate for at least 2 hours or up to 24 hours.
step three: cook the chicken
There are three different methods for cooking the chicken, depending on your preference.
- Grill: Preheat the grill to medium-high heat. Grill the chicken for 5 to 7 minutes per side or until the internal temperature reaches 165°F.
- Stovetop: Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
- Oven: Preheat the oven to 400°F. Arrange the chicken on a baking sheet and roast for 20 to 25 minutes or until the internal temperature reaches 165°F.
step four: rest and serve
Let the chicken rest for about 5 minutes before slicing. Serve with rice, grilled vegetables, or a fresh salad.
Recipe FAQs:
I love boneless, skinless chicken thighs because they’re so juicy and easy to cook. However, you could definitely use boneless, skinless chicken breasts instead. You may need to reduce the cook time a bit since chicken breasts tend to cook faster than thighs.
Insert a meat thermometer into the thickest part of the chicken; once it reaches 165°F, that’s how you know it’s done! Take it off the grill or stove and let it rest for a few minutes to lock in the juices before slicing and serving.
yes! I call for both smoked paprika and regular paprika, which you can easily find in the spice aisle of your grocery store. The combo adds the perfect balance of smoky, peppery flavor.
This Smoky Chipotle Lime Marinated Chicken is the ultimate summer recipe. I hope your family loves it as much as mine does!
Looking for more flavorful chicken recipes? Try these!
Herby Chicken and Orzo Skillet
One-Pan Roasted Chicken with Lemony White Beans
Smoky Chipotle Lime Marinated Chicken
Ingredients
- 1/4 cup avocado oil
- 4 garlic cloves, minced
- 3 chipotle peppers in adobo, minced
- 2 tablespoons tamari
- 1/4 cup minced fresh cilantro
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon regular paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Zest of 1/2 lime
- 2 tablespoons lime juice
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds boneless skinless chicken thighs
Instructions
Make the Marinade:
- In a shallow dish, whisk together the oil, minced garlic, chipotle peppers, tamari, cilantro, honey, smoked paprika, regular paprika, oregano, cumin, lime zest, lime juice, salt, and pepper. Set aside.
Marinate the Chicken:
- Trim excess fat off of the chicken. Place the chicken in the marinade and toss until the chicken is very well coated. Cover and refrigerate for at least 2 hours, or up to 24 hours!
Cook the Chicken:
- Grill: Preheat the grill to medium-high heat. Grill the chicken for 5 to 7 minutes per side or until the internal temperature reaches 165°F.
- Stovetop: Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil and cook the chicken for 6 to 7 minutes per side until cooked through.
- Oven: Preheat the oven to 400°F. Arrange the chicken on a baking sheet and roast for 20 to 25 minutes or until the internal temperature reaches 165°F.
Rest & Serve:
- Let the chicken rest for about 5 minutes before slicing. Serve with rice, grilled vegetables, or a fresh salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Loved this one! Cooked it on the stovetop. Would you have any swap recs to make it whole30? Sub coconut aminos for tamari, would there be a sub for honey?
Served this over a summer corn salad – romaine, avocado, grilled corn, avocado, jalapeño, and dressing. Sooooo good and can’t wait to use this chicken for other recipes!
We love this recipe. We will use this for a fresh tex mex style salad one night and use the leftovers for easy chicken tacos with some sauteed peppers and onions. It’s so flavorful and juicy and keeps well for leftovers!
This is a household favorite- we love it! Curious how this could be adapted for a slow cooker too on days we want to set it and forget it.
This is a repeat recipe for me. One of my favorite chicken dishes and so easy with excellent flavor! Alex strikes again!
So glad that it’s on repeat in your house!
Can I marinate this and then slow cook it and shred it?
I haven’t tried slow cooking it before but I don’t see why it wouldn’t work. Let me know how it comes out!
So good!
Thank you!
Insanely good. Served it with cilantro lime rice, pico, fresh avocado, and shredded cheese (plus some Siete chips on the side). Your recipes NEVER disappoint, Alex!