Chipotle Chicken

• servings: 2 servings
• active time: 15 minutes
• total time: 22 minutes

Ingredients

4 teaspoons olive oil

1 tablespoon red wine vinegar

1/4 teaspoon chipotle chili powder

1 teaspoon chili powder

1 teaspoon each: light brown sugar

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon salt

3/4 teaspoon pepper

1 pound boneless, skinless chicken thighs (see note 2)

2 limes

Serving suggestions (see note 3)

Directions

Prepare

Place oven rack 6 inches from heat source. Preheat oven to Broil. Line a large sheet pan with parchment paper or a silicone baking mat. This step is important for easy cleanup.

Mix Seasonings

In a large bowl add all of the seasoning blend ingredients. Whisk to combine.

Cut Chicken

Pat thighs dry with paper towel. Cut off large pieces of gristle and fat, then cut into even 1-inch pieces. Add chunked chicken to seasoning bowl and toss until well coated.

Bake

Add chicken pieces to prepared sheet pan, spacing them out to make sure chicken pieces aren't touching. Broil in fully heated oven for 6–8 minutes or until you've got a nice blackening and caramelization. The interior temperature should be 160℉; carryover heat will take it to 165℉.

Serve

Remove pan and let stand for 5 minutes uncovered to rest. Drizzle with fresh lime to taste and salt as needed. Enjoy hot!

Nutrition

• Calories: 408 kcal
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.04 g
• Cholesterol: 215 mg
• Sodium: 243 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 45 g