How To Make Chipotle Chicken Thighs
Servings: 8
Ingredients
- 8 boneless skinless chicken thighs
- 3 tbsp cilantro finely chopped
Marinade
- 1 7 oz can chipotle peppers in adobo sauce
- ¾ cup avocado oil
- juice from one lime
- 5 cloves garlic
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 2 tsp kosher salt
- 1 tsp cumin
- 1 tsp dried oregano
Instructions
- Add all marinade ingredients into a food processor or blender, and pulse till smooth.
- Add the chicken breasts to a zip top bag, and pour the marinade over the top of the chicken, reserving ⅓ cup. Remove as much air as possible from the bag before sealing it. Massage the marinade into the meat ensuring it’s completely covered. Place chicken and reserve marinade in the refrigerator for at least six hours, longer is better.
- Light your grill and set it up for two-zone cooking. Place the chicken on the grill over direct heat and sear on both sides till a dark char is formed, about 3-4 minutes per side. Then, move the chicken to indirect heat, and glaze with remaining marinade. Close the grills lid and allow chicken to finish cooking.
- Remove chicken when internal temperature reaches 180°F as indicated with a reliable instant read thermometer.
- Garnish with chopped cilantro and a squeeze of fresh lime juice to serve.