Chef Todd’s Chipotle Lime Chicken Thighs

Name: Chipotle Lime Marinade and Chicken Thighs
Prep time: 10 min
Yield: 12 (2 cups)
Ingredients: 1 tablespoon Chef Todd's Pit Seasoning; 2 tablespoons chipotle canned chile in adobo sauce - pureed (can reduce or increase amount to adjust heat); 2 tablespoons garlic, minced; 1 cup lime juice; 1 cup mild oil (grapefruit, avocado, etc.); 1 cup minced cilantro; 2 pounds boneless, skinless chicken thighs

This recipe for Chef Todd’s Chipotle Lime Chicken Thighs combines fresh and flavorful ingredients to create a savory and spicy marinade. Cook these chicken thighs on the grill for added char flavor, or in the oven for an easy meal any day of the year.

Chicken Thighs:

Boneless, skinless chicken thighs are the foundation of this recipe. These are ideal for grilling because they have a higher fat content that keeps the meat juicy. Chicken thighs are also thinner than chicken breasts, which means they cook quickly and evenly.

If chicken thighs aren’t your thing, you can also use this marinade on a chicken tenderloin, breast, drumstick, etc. Adjust your cook time and understand that the resulting chicken may be a bit drier.

Chipotle Lime Marinade:

The simple ingredients in this marinade create a classic marinade that is full of flavor. All good marinades require three components:

Flavor – garlic, cilantro, chipotle peppers
Acid – lime juice
Fat – grapeseed oil

Marinades that combine these three components achieve three things: (1) your meat will be protected from the heat, (2) enhanced in flavor, and (3) tender and juicy.

All the ingredients for the dish are proportioned on a sheet tray.

Grilling Chipotle Lime Chicken Thighs:

Heat the grill to 350 degrees. This will be medium or medium-high on most grills. Start by placing the marinaded Chipotle Lime Chicken Thighs on the grill, presentation side down. This will allow the meat to develop beautiful char marks. Close the lid and allow to cook.

After five minutes, flip the chicken and baste with the chicken marinade. Leave for five minutes with the lid closed. Flip one more time, without basting, and allow to cook for 5-10 more minutes. The chicken is finished cooking when the juices run clear and the meat has firmed. The internal temp should be at least 165 degrees.

The cooked chicken thighs are staged on a plate and ready to eat.

Remove from the grill and allow to rest for five minutes before serving. We recommend you enjoy this Chipotle Lime Chicken with some grilled corn and tortilla chips for a delicious southwestern meal.

Print Recipe

Chipotle Lime Marinade and Chicken Thighs

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By Chef Todd Leonard – Serves: 12 (2 cups)

Prep Time: 10 mins – Cooking Time: 15-20 mins

Ingredients

1 tablespoon Chef Todd's Pit Seasoning

2 tablespoons chipotle canned chile in adobo sauce - pureed (can reduce or increase amount to adjust heat)

2 tablespoons garlic, minced

1 cup lime juice

1 cup mild oil (grapefruit, avocado, etc.)

1 cup minced cilantro

2 pounds boneless, skinless chicken thighs

Instructions

1

Combine all ingredients together and coat your chicken thighs.

2

Refrigerate at least half an hour, but no longer than 2 hours.

3

Heat gas or charcoal grill to medium heat (350 degrees).

4

Place on the grill, presentation side down. Close the lid.

5

After five minutes, flip the chicken and mop with leftover marinade.

6

Repeat one more time: cook 5 minutes, flip, and mop.

7

Flip one last time, without basting with marinade.

8

Cook until juices run clear and internal temp reaches 165 degrees.

9

Remove and cover for 5 minutes before serving.