Chipotle Chili Lime Chicken Prep

• total time: 4 hours 22 minutes

Ingredients

2 ½ lbs boneless, skinless chicken thighs

Salt & black pepper, to taste

1 tbsp paprika (I used 1.5 tbsp)

1 tbsp Aleppo pepper (or chili flakes of choice)

1 tbsp garlic powder (I used 1.5 tbsp)

½ tbsp chipotle powder (I used red pepper here)

½ tsp ground coriander

¼ tsp cayenne pepper (optional, for heat)

2 tbsp fresh cilantro, finely chopped

Completely forgot this step 😅)

1 tbsp olive oil (I probably used 2-3)

2 tbsp plain yogurt

siggisdairy of course)

Juice of 1 large lime

½ large red onion, thinly sliced

Directions

Prep the chicken

Trim any excess fat from the chicken thighs (as desired) and place them in a large mixing bowl.

Season & marinate

Add salt, pepper, paprika, Aleppo pepper, garlic powder, chipotle powder, coriander, cayenne, cilantro, olive oil, yogurt, and lime juice. Mix well until the chicken is fully coated

Add onion & marinate

Thinly slice ½ a large red onion and mix it into the chicken.

Best: Marinate 2–4 hours in the fridge

Can be cooked immediately if needed

Bring to room temp

Remove chicken from the fridge and let it sit out for ~30 minutes.

Bake

Preheat oven to 425°F (218°C)

Pack the marinated chicken tightly into a loaf pan (approx. 8.5 x 4.5 x 2.5 inches)

Bake uncovered for 50–55 minutes

Drain juices

Remove from oven and carefully tilt the pan to pour excess juices into a bowl.

Drizzle back over chicken before serving

Or save as a flavorful broth base

Slice & serve

Flip the chicken onto a cutting board and slice into strips or cubes.

Macros for Mine

per 250g, recipe makes 1263g)

305 cals | 48.1 pro | .5g carb | 9.6g fat

Original vid @shredhappens brother I can’t wait to try all of your recipes 😭👏🏽👏🏽