Description
Delicious chipotle marinated chicken thighs baked to perfection, served with rice and black beans.
Ingredients
Scale
- 2 lbs chicken thighs (or breasts)
- 1 lime
- 1–2 chipotle peppers (canned) plus 3 tablespoons adobo sauce (juice from can)
- 3 tablespoons olive oil
- 4–6 garlic cloves
- 1 shallot (¼ cup) or ¼ cup onion
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons salt (or 1 teaspoon per pound of chicken)
- 4–6 cups cooked rice (try our cilantro lime rice or Spanish rice)
- 2 cans black beans, drained (season with salt and pepper)
- Optional toppings: corn, diced tomatoes, diced avocado, cilantro, pickled onions, green onions, micro greens, pumpkin seeds, hot sauce, lime wedges.
Instructions
- Preheat oven to 425F.
- Blend the chipotle peppers, olive oil, lime juice, garlic, shallot (or onion), cumin, coriander, chili powder, oregano, and salt into a thick paste using a food processor.
- If using large chicken breasts, cut them in half into similarly sized pieces.
- Toss the chicken in a bowl or ziplock with the marinade and marinate for 20 minutes or refrigerate for up to 3 days.
- Bake in a 425F oven on a parchment-lined sheet pan or large braiser for 20-30 minutes, until cooked to 165F at the thickest part (170F for thighs).
- Broil for a few minutes to deepen the caramelization.
- Let the chicken rest for 10 minutes before cutting. Alternatively, you can grill the chicken.
- Cut the chicken into bite-sized pieces (or leave whole and store in the fridge for later) and squeeze with lime juice. Adjust salt to taste.
- I like to place cut chicken back into the braiser with the remaining marinade and caramelize it on the stovetop a bit.
- Place 3/4 cup rice on the bottom, top with ½ seasoned black beans, then add the 3/4 cup chipotle chicken and top with any of the garnishes.
Notes
- Optional fajita veggies can be added to the dish. See notes for suggestions.
- Adjust the salt in the marinade based on the amount of chicken you have.
- For grilling, follow the same marinating instructions and grill until fully cooked.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 100mg