Chile Lime Chipotle Chicken

Ingredients

• 2.5 lb boneless, skinless chicken thighs (Trim excess fat as desired)
• salt (A few generous pinches, or to taste)
• black pepper (A few generous pinches, or to taste)
• 1 tbsp paprika
• 1 tbsp Aleppo pepper (Or use chile flakes of choice)
• 1 tbsp garlic powder
• 0.5 tbsp chipotle powder
• 0.5 tsp ground coriander
• 0.25 tsp cayenne pepper
• 2 tbsp fresh cilantro (Chopped)
• 1 tbsp olive oil
• 2 tbsp plain yogurt
• 1 large lime (Juiced)
• 0.5 red onion (Large; thinly sliced)

Steps

1. 1

   Trim any excess fat from the boneless chicken thighs as desired, then place the chicken in a large mixing bowl.

2. 2

   Season the chicken with generous pinches of salt and black pepper. Add the paprika, Aleppo pepper or preferred chile flakes, garlic powder, chipotle powder, ground coriander, and cayenne pepper.

3. 3

   Add the chopped cilantro, olive oil, yogurt, and juice of the lime. Mix thoroughly with your hands or tongs until every piece of chicken is evenly coated and the marinade is well distributed.

4. 4

   Add the thinly sliced red onion to the bowl and mix it into the marinated chicken.

5. 5

   Cover the bowl and refrigerate for 2–4 hours to allow the flavors to develop and the yogurt and lime to tenderize the chicken. If necessary, the chicken may be cooked immediately without marinating.

6. 6

   Remove the marinated chicken from the refrigerator and let it stand at room temperature for about 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).

7. 7

   Pack the marinated chicken tightly into a loaf pan approximately 8.5 × 4.5 × 2.5 inches. Arrange the chicken compactly so it cooks as a cohesive loaf.

8. 8

   Place the loaf pan in the preheated oven and bake at 425°F for 50–55 minutes, until the chicken is fully cooked and reaches at least 165°F (74°C) in the thickest pieces.

9. 9

   Remove the pan from the oven. Carefully tilt it over a heatproof glass bowl or container to drain the excess juices. Pour the juices back over the chicken before serving, or reserve them as a broth or soup base.

10. 10

    Invert the loaf pan onto a cutting board. Let the chicken rest briefly if needed, then cut it into strips, cubes, or another preferred shape.

11. 11

    Serve the chicken as desired, such as in a high-protein bowl with rice, baby kale, avocado, fresh cilantro, and garlicky white sauce, or use it for tacos, quesadillas, or a meal with air-fried vegetables.

Notes

The creator served the chicken in a high-protein, low-carb bowl with low-carb rice, baby kale, avocado, fresh cilantro, and garlicky white sauce. Store leftovers refrigerated in an airtight container and reheat gently with some reserved juices to help retain moisture.

Nutrition per serving

• main
• high-protein
• oven-baked
• meal-prep
• Mexican-inspired
• gluten-free
• low-carb
• chicken