Smoky Chipotle Chicken
A quick and flavorful chicken dish that brings a lovely smoky heat to your favorite tacos.
recipesbynani.comThis smoky chipotle chicken is a staple in my kitchen when I need something bold but simple. It gets that wonderful charred look right under the broiler, which gives the meat such a nice depth of flavor without taking hours to cook.
My favorite trick for this recipe is to make sure your chicken pieces are cut to a similar size so they cook evenly. Once it comes out of the oven, it is perfect for stuffing into warm tortillas or serving over a big pile of fresh salad greens.
🧺 Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons adobo sauce from a can of chipotle peppers
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
- Lime wedges for serving
👩🍳Instructions
- 1
Preheat your oven broiler to high and place a rack about six inches from the heat source.
- 2
In a large bowl, whisk together the adobo sauce, olive oil, cumin, garlic powder, paprika, salt, and pepper.
- 3
Add the chicken pieces to the bowl and toss them until they are well coated in the spicy marinade.
- 4
Spread the chicken out in a single layer on a rimmed baking sheet lined with foil for easy cleanup.
- 5
Broil the chicken for 8 to 10 minutes, tossing halfway through, until the edges are nicely charred and the meat is cooked through.
- 6
Remove from the oven, sprinkle with fresh cilantro, and squeeze a little lime juice over the top before serving.
💡 Tips
Leftovers store beautifully in an airtight container in the fridge for up to three days. You can serve this with warm flour tortillas, sliced avocado, and a dollop of sour cream for a complete meal.
Made this recipe? Let us know how it went.
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