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Chipotle Chicken Thighs

When I say this recipe is the easiest chicken recipe for all your summer grilling needs, I’m not exaggerating. We have been eating these chicken thighs really often because the kids love them. My 9 year old exclaimed it was the best chicken in the world (she might be exaggerating, haha, but they are really good). You make a marinade in the blender using two ingredients and marinate the thighs for 1-2 hours before grilling them for about 15 minutes. We have been using boneless thighs and then chopping them up for tacos, but I bet these would be good if you wanted to use bone in/skin on thighs and serve them as an entree with rice or pasta salad.

I’m dubbing these my beach house chicken thighs, because they would be perfect for making on a vacation when you aren’t in your own kitchen. You don’t need a stocked pantry and should be able to find whatever you need in the local grocery store where you are staying.

What you need:

7 oz can of chipotle peppers in adobo sauce

1 navel orange

3 lbs of chicken thighs

Salt and pepper

If the thighs have an excessive amount of fat, trim some off so that the grill doesn’t flare up and burn them. Sprinkle the chicken thighs with salt and pepper and spread out on a baking pan. Pour the chipotle peppers in adobo sauce into a blender and the juice of one orange. Puree until smooth. Pour the chipotle/orange sauce over the chicken and allow to marinate (I leave them on the counter in the marinade for an hour and then grill). You could put them in the refrigerator for a few hours but remove about 15 minutes before cooking. Preheat the grill to 400° and place the chicken thighs on the grates. Cook for about 10 minutes and then flip for another 5-7 depending on how large they are. The are ready to flip when they pull easily away from the grill, they will stick if you try and do it too early.

Chicken thighs are so juicy and forgiving, they are hard to overcook and dry out, this is why we love them. Just keep an eye for flare ups so you don’t char them too aggressively.

For tacos, I like to make a sour cream and cilantro sauce in the blender to go with them. Don’t rinse out the blender, leave the remnants of the marinade in the blender and add 1 cup of sour cream and 1 cup of fresh cilantro plus the juice of half of a lime. Puree and serve with the chicken. The creamy sauce perfectly cools the smokey chicken.

Also, I should note that if you taste the chipotle peppers right out of the can they will be quite spicy. Once you have added to the chicken and cooked, its really not too hot. My kids don’t love super spicy food and they don’t think this chicken is hot at all.

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