Chile Lime Chipotle Chicken
Description: This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer!
Ingredients
- 2.5 lbs boneless chicken thighs
- Salt and pepper to taste
- 1 tbsp paprika
- 1 tbsp Aleppo pepper or chili flakes
- 1 tbsp garlic powder
- 1/2 tbsp chipotle powder
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- 2 tbsp yogurt
- Juice of 1 large lime
- 1/2 large red onion, thinly sliced
Instructions
- Trim excess fat from chicken thighs and place in a large bowl.
- Season chicken with salt, pepper, paprika, Aleppo pepper (or chili flakes), garlic powder, chipotle powder, coriander, and cayenne pepper.
- Add fresh cilantro, olive oil, yogurt, and lime juice to the chicken. Mix well.
- Thinly slice red onion and mix it in with the chicken.
- Marinate for 2-4 hours (or immediately if preferred).
- Remove chicken from fridge and let it come to room temperature for about 30 minutes.
- Preheat oven to 425°F (220°C).
- Pack the marinated chicken tightly into a loaf pan (approx. 8.5x4.5x2.5 inches).
- Bake in the preheated oven for 50-55 minutes at 425°F (220°C).
- Remove from oven. Tilt the pan over a bowl to collect excess juices.
- Pour collected juices back over the chicken or reserve for other uses.
- Flip the pan over a cutting board and cut the chicken into desired shapes (strips, cubes, etc.).
- Serve as desired.