Ingredients
Equipment
Method
- In a bowl, combine chopped chipotle peppers in adobo, olive oil, minced garlic, lime juice, cumin, paprika, salt, and honey if using. Stir until smooth to form the marinade.
- Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Refrigerate for at least 15 minutes; up to 1 hour if time allows.
- Heat a skillet or grill pan over medium-high heat and add a thin drizzle of olive oil. When hot, add the marinated chicken, cooking about 6-7 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned.
- Remove the chicken from the pan and let it rest for 5 minutes to allow juices to redistribute. Slice against the grain into strips.
- Serve hot: use in tacos, bowls, salads, wraps, or alongside roasted vegetables. Garnish with fresh cilantro and a squeeze of lime.
Notes
Marinating longer deepens flavor. Use chicken thighs for juicier results or chicken breasts for a leaner option. Swap chipotle with smoked paprika + chili powder if unavailable.
