Chipotle Chicken Thighs (for Bowls, Meal Prep + More)
This easy chipotle chicken uses juicy boneless thighs, smoky chipotles, and a quick homemade sauce that brings restaurant vibes home, but in a much fresher & faster way! Bonus: it’s the kind of protein prep that makes bowls + more come together with almost no effort all week long.
Chipotle Chicken Made Easy!
Okaaaaaay, let’s talk about these chipotle chicken thighs. They’re smoky. They’re juicy. And they’re seriously so full of flavor while also holding up all week long. I created this recipe because I wanted a go-to protein that works for bowls, wraps, tacos while still feeling exciting by day three (because no one wants flavorless chicken meal prep, am I right?!?) Now, I wasn’t trying to copy Chipotle exactly, but I did want that same savory, smoky magic, without having to leave the house or wait in line. The chicken gets a quick marinade with garlic, onion, and ancho chili powder, and cooks up golden, tender, and just a little bit spicy.
This one keeps things super simple, as per usual: a quick blender marinade, a skillet or air fryer, and that’s about it. You can let it sit in the marinade for 30 minutes or overnight, so if you just want to prep the sauce and then throw everything in the fridge you’ve basically got dinner done without doing any extra prep. I love that it’s flexible and prep-ahead friendly, kind of like my slow cooker BBQ chicken thighs or sticky-sweet teriyaki chicken, but with a smoky twist. Honestly, future me is always grateful when past me made a double batch and I recommend you do the same!
Welcome to My Kitchen – Let’s Whip Up Chipotle Chicken!
A Few Notes From My Kitchen For the Juiciest Chipotle Chicken
- When I tested this recipe with chicken breasts, the flavor was great buuuut the texture was less forgiving. Basically, thighs stay juicy even if they hang out in the pan a little longer, so I do recommend them here if you want to avoid the risk of dry chicken.
- I found that letting the chicken rest after cooking makes a big difference. Just five minutes helps the juices stay in the meat instead of all over your cutting board.
- When I batch-prep this one, I prefer to slice the chicken after it cools completely, as it helps keep all the moisture locked in, and makes it easier to store for bowls, wraps, or tacos later in the week.
Chipotle Chicken Thighs (for Bowls, Meal Prep + More)
Ingredients
- ½ medium red onion, roughly chopped
- 3 cloves garlic, peeled
- 1 tablespoon adobo sauce (from a can of chipotle peppers in adobo)
- 1 tablespoon avocado oil (or olive oil), plus more for the pan
- 1 tablespoon ancho chile powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons water
- 2 pounds boneless, skinless chicken thighs, trimmed
Equipment
Instructions
- Make the marinade: In a blender or food processor, combine the red onion, garlic, adobo sauce, avocado or olive oil, ancho chile powder, cumin, oregano, salt, pepper, and water. Blend until mostly smooth and pourable.
- Marinate the chicken: Place the chicken thighs in a large bowl or resealable bag. Pour the marinade over the top and toss to coat. Let sit for at least 30 minutes, or refrigerate up to overnight for extra flavor.
- Cook on the stovetop: Heat 1 tablespoon of avocado oil in a large skillet or non-stick pan over medium heat. Add the chicken in a single layer (working in batches if needed) and cook for 5-7 minutes per side, until browned and cooked through to 165°F. Let rest for 5 minutes, then slice and serve.
- Cook in the air fryer: Preheat to 400°F. Add the marinated thighs in a single layer (in batches as needed) and cook for 14-15 minutes, flipping halfway, browned and cooked through to 165°F. Let rest for 5 minutes, then slice and serve.
Notes
- Ancho Chili Powder: If you’ve never used ancho chili powder, it’s worth picking up. It’s smoky, a little earthy, and not too spicy. If you don’t have it, though, a mix of regular chili powder and smoked paprika works too. It’s not exactly the same, but it still gives that warm depth.
- What to Do with the Leftover Chipotle in Adobo: If you have leftover chipotle in adobo after making this recipe, freeze it! It freezes beautifully in a small zip-top bag or freezer-safe container, and the next time you need some, just slice of a tablespoon or two (no need to even defrost, first!).
- Chipotle Chicken Bowls: If you want the full Chipotle-style experience at home, build a bowl with this chicken, my cilantro lime rice, and a quick guac. Sooooo good!
