Chipotle-Lime Chicken

I went for a Southwestern-themed dinner the other night: spicy chipotle chicken, corn and black bean salsa, and margaritas! We’ve been experiencing some screwy weather in New Jersey lately – cool fall days mixed with hot summery days. I made this chicken on one of those 85° days and we even grilled outside, but you could just as easily cook the chicken on a grill pan or in the oven. The chipotle-lime marinade provides the chicken with a little bit of spice and some bite, but it’s not a very overpowering flavor.

Adapted from About.com

Chipotle-Lime Chicken

serves 4 as a main course

4 boneless skinless chicken thighs (you can also use breasts)
1 lime, juiced and zested (about 1/4 cup of juice)
1/4 cup orange-tangerine juice (or plain orange)
1 tbs olive oil
1 clove garlic, crushed
1 tsp chipotle chili powder (you can also use one chipotle pepper in adobo sauce, chopped up, in place of the chili powder)
2 tsp honey
1/2 tsp salt
1/4 cup coconut milk or cream
1/4 cup water

  1. Mix together all the ingredients except for coconut milk & water in a glass dish or a ziplock bag and let marinade. Put it in the fridge for at least 2 hours (you can leave it overnight if you want to). Take it out about half an hour before you’re ready to cook it.
  2. Heat your grill to medium-high heat and cook the chicken several minutes on each side, until cooked through. Time will vary depending on the thickness of the chicken. Ours took about 5 minutes per side.
  3. If you can’t grill outside, sear both sides of the chicken on a frying pan (2 minutes per side) and then put into a 375° F oven to finish cooking through, about 7 minutes.
  4. While chicken cooks, pour the marinade into a sauce pan and bring to a simmer. Add coconut milk or cream and water to the pan and cook about 5 minutes. Don’t taste the sauce until this point – remember that there used to be raw chicken in it! Season to taste and serve alongside the chicken.
Chipotle-Lime Chicken served with Corn and Black Bean Salsa

Chipotle-Lime Chicken served with Corn and Black Bean Salsa

Chicken thighs in the chipotle-lime marinade. They can sit in the marinade in the fridge from 2 hours to overnight, just make sure to let the chicken come to room temperature before cooking it. This step makes for juicier and more tender meat.

Chicken thighs in the chipotle-lime marinade. They can sit in the marinade in the fridge from 2 hours to overnight, just make sure to let the chicken come to room temperature before cooking it. This step makes for juicier and more tender meat.

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