Chipotle Chicken Thighs

Easy protein prep to use in meals throughout the week.

30 minutes
Ethan Chlebowski

Ingredients

Chicken thighs

  • Chicken Thighs
    1400 g3 lbs
  • Salt
    14 g1%
  • Neutral oil
    a spritzfor searing

Chipotle seasoning

  • Chipotles in Adobo, minced
    60 ga few spoonfuls
  • Cumin seeds
    a spoonful
  • Garlic Powder
    a spoonful

Method

Step 1: Dice & season the chicken

Chop the chicken thighs into even, bite-sized pieces.

Season with 1% salt by weight, then add the chipotles in adobo (mince into a paste if chunky), cumin, and garlic powder. Mix to evenly distribute the seasoning.

Step 2: Sear the chicken

Preheat a pan over medium-high heat. Coat the cooking surface in a thin layer of neutral cooking oil, then add all the seasoned chicken to and begin cooking through.

Occasionally stir & scrape the chicken off the bottom of the pan. Expect some content to release from the chicken and mix with the seasoning to form a sauce.

  • If it’s too watery or loose, increase the heat to excess moisture.

  • If the pan is too dry, add a splash of water to any stuck bits and prevent burning.

When the chicken is cooked and the seasoning clings to each piece, remove it from the heat.

Step 3: Store & serve

Enjoy right away, or portion and store the chicken in an airtight container in the fridge until ready to use.

“Instead of trying to prep an entire week of meals, I often make one flavorful protein to use in different ways. Use this flavorful cooked chicken in tacos, sandwiches, and bowls.”

Ethan Chlebowski
Creator

Nutritional Information

entire recipe
Calories1694
8g
52g
294g

FAQ

How spicy is this chicken?

Chipotles in adobo add a gentle-to-medium kick. You can dial the by increasing or decreasing the amount of added chipotles, or substitute with paprika for a completely mild version.

Can I use other seasonings?

Yes! Use what you have. The point of this recipe is to simply prep a flavorful protein that can then be used in meals throughout the week. You can even cook the chicken plain with salt, and change up the flavor profile with seasonings added later.

Why chicken thighs instead of breasts?

Thighs are much more resistant to overcooking and reheat much better than chicken breast, which tends to dry out when prepped this way.