Chili Lime Chipotle Chicken

75 mins
Serves 4
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Directions

  1. 1Trim excess fat from 2.5 lbs boneless chicken thighs and place in a large bowl.
  2. 2Trim excess fat from 2.5 lbs boneless chicken thighs and place in a large bowl.
  3. 3Trim excess fat from 2.5 lbs boneless chicken thighs and place in a large bowl.
  4. 4Season chicken with salt, pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper, 1 tbsp garlic powder, 0.5 tbsp chipotle powder, 0.5 tsp coriander, and 0.25 tsp cayenne pepper.
  5. 5Season chicken with salt, pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper, 1 tbsp garlic powder, 0.5 tbsp chipotle powder, 0.5 tsp coriander, and 0.25 tsp cayenne pepper.
  6. 6Season chicken with salt, pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper, 1 tbsp garlic powder, 0.5 tbsp chipotle powder, 0.5 tsp coriander, and 0.25 tsp cayenne pepper.
  7. 7Add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and the juice of 1 large lime to the bowl.
  8. 8Add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and the juice of 1 large lime to the bowl.
  9. 9Add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and the juice of 1 large lime to the bowl.
  10. 10Mix well, then thinly slice 0.5 large red onion and mix it into the chicken.
  11. 11Mix well, then thinly slice 0.5 large red onion and mix it into the chicken.
  12. 12Mix well, then thinly slice 0.5 large red onion and mix it into the chicken.
  13. 13Let marinate for 2-4 hours (optional), then remove chicken from the fridge and let it come to room temperature for about 30 mins.
  14. 14Let marinate for 2-4 hours (optional), then remove chicken from the fridge and let it come to room temperature for about 30 mins.
  15. 15Let marinate for 2-4 hours (optional), then remove chicken from the fridge and let it come to room temperature for about 30 mins.
  16. 16Preheat oven to 425F (220C). Pack marinated chicken tightly into a loaf pan.
  17. 17Preheat oven to 425F (220C). Pack marinated chicken tightly into a loaf pan.
  18. 18Preheat oven to 425F (220C). Pack marinated chicken tightly into a loaf pan.
  19. 19Bake for 50-55 minutes at 425F (220C).
  20. 20Bake for 50-55 minutes at 425F (220C).
  21. 21Bake for 50-55 minutes at 425F (220C).
  22. 22Remove from oven, pour out excess juices (optional, use as broth or soup base).
  23. 23Remove from oven, pour out excess juices (optional, use as broth or soup base).
  24. 24Remove from oven, pour out excess juices (optional, use as broth or soup base).
  25. 25Flip pan onto cutting board and cut chicken into desired shape (strips, cubes etc).
  26. 26Flip pan onto cutting board and cut chicken into desired shape (strips, cubes etc).
  27. 27Flip pan onto cutting board and cut chicken into desired shape (strips, cubes etc).
  28. 28Serve as desired.
  29. 29Serve as desired.
  30. 30Serve as desired.

Ingredients

  • 2.5 lbs boneless chicken thighs
  • 2.5 lbs boneless chicken thighs
  • 2.5 lbs boneless chicken thighs
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp Aleppo pepper or chili flakes
  • 1 tbsp Aleppo pepper or chili flakes
  • 1 tbsp Aleppo pepper or chili flakes
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 0.5 tbsp chipotle powder
  • 0.5 tbsp chipotle powder
  • 0.5 tbsp chipotle powder
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 2 tbsp fresh cilantro
  • 2 tbsp fresh cilantro
  • 2 tbsp fresh cilantro
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 1 lime
  • 1 lime
  • 1 lime
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion

Equipment

large bowlloaf panknifeoven