Ingredients
Scale
- 3 pounds boneless skinless chicken thighs or breasts
- 1 can chipotle peppers in adobo sauce
- 4 tbsp fresh lime juice
- 4 tbsp fresh orange juice
- 1/2 cup fresh cilantro
- 6 garlic cloves
- 1 medium onion, quartered
- 1 tsp cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp olive oil
- 4–5 tbsp water (optional, for pan frying)
Instructions
- Prepare the Marinade: In a mixing bowl, blend chipotle peppers, lime juice, orange juice, cilantro, garlic, onion, cumin, oregano, smoked paprika, salt, and pepper until smooth.
- Marinate the Chicken: Place chicken in a resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes or up to several hours.
- Cook the Chicken: Heat olive oil in a skillet or grill over medium-high heat. Remove chicken from marinade and cook for about 6–8 minutes per side until cooked through (internal temperature of 165°F).
- Serve: Let the chicken rest before slicing. Enjoy warm in tacos or with sides like rice.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sugar: 1g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg