Smoky Chipotle Lime Marinated Chicken
Servings: 6
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
Calories: 298kcal | Carbohydrates: 9g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1247mg | Potassium: 424mg | Fiber: 1g | Sugar: 7g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg