If you’re looking for meal prep ideas this week, you gotta make this flavor-packed chipotle chicken! I’ve been meal prepping and counting my calories over the past week and love how flavor-packed, spicy but not too spicy, and delicious these chipotle chicken thighs taste. ANDDDDDD it’s so easy and you don’t need to hit up Chipotle.
After marinating the chicken, I seared the chicken thighs over medium heat on my flattop grill. I always end up making a lot more for various meals during the week. Last week I added the chipotle salads on rice bowls, salads, tacos, and even burritos for the girls. Such a versatile protein!
Chipotle Chicken Ingredients:
2 pounds boneless and skinless chicken thighs
2 tablespoons La Costeña Diced Chipotle Peppers
1 tablespoon chili powder
1 tablespoon oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon agave syrup or honey
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 lime, juiced
Steps:
Marinate Chicken – In a medium bowl, marinate chicken with diced chipotle peppers, chili powder, oil, garlic powder, onion powder, salt, Mexican oregano, cumin, black pepper, and lime juice in the fridge for at least an hour.
Cook Chicken – Heat the flattop grill to medium heat. When the skillet is hot, add neutral oil and sear chicken for about 5 minutes on each side until the internal temperature reaches 175 degrees.
No Limit Tips:
- You can grill it, sear it, fry it, bake it…whatever way you decide to do it, it’s going to be super delicious.
- I found diced chipotle peppers in a jar, but if that’s unavailable, chop up canned chipotle in adobo sauce.
- This would be great on other proteins like fish and tofu as well.
- Whatever cooking appliance you use to cook the chicken, I’d recommend cooking over medium heat to make sure the chicken cooks all the way through.
No Limit Cooking 
Love the heat you add to the mix!
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