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.
Equipment
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
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!
Nutrition
Serving: 1 (of 8) | Calories: 165kcal | Carbohydrates: 2g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 108mg | Sodium: 695mg | Potassium: 321mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
