Following my cilantro-lime cauliflower rice from earlier in the week, I knew I had to share this recipe for Chipotle grilled chicken soon! This chicken turned out tasting just like the grilled chicken I frequently enjoyed at Chipotle in my pre-Paleo days. Eating this chicken, chopped up, over a serving of my cilantro-lime "rice," will taste just like you're eating at Chipotle, without all of the unpleasant food reactions from their non-Paleo ingredients! Add your own toppings, like salsa, guacamole, or lettuce to make your own burrito bowl and have a "Chipotle night" in your own kitchen!
Prep Time: 40 min Cook Time: 20 min Total Time: 1 hr Serves: 6
2lbs boneless, skinless chicken thighs
¼ cup olive oil
2 limes, juiced
6-8 cloves of garlic, minced
1 tbsp ground cumin
1 tbsp finely chopped fresh oregano
½ tsp sea salt
¼ tsp black pepper
1 7oz. can of chipotle peppers in adobo sauce (I used the Casa Fiesta brand from Whole Foods)
In a small mixing bowl, combine the olive oil, lime juice, minced garlic, ground cumin, chopped oregano, sea salt, and black pepper.
Remove the chipotle peppers from the can and scrape out as many of the seeds from the peppers as you can, and discard.
Finely chop the peppers and add them to the marinade in the mixing bowl, along with the adobo sauce from the can.
Whisk all marinade ingredients together.
Place the chicken thighs in a baking dish or a large ziploc bag and pour the marinade on top. Make sure the chicken thighs are all evenly coated with the marinade and let sit out at room temperature for at least 30 minutes, or up to an hour.
Grill the chicken thighs for about 10 minutes on each side, or until cooked through. Alternatively, you can heat a cast iron skillet over high heat and cook the chicken thighs for 7-8 minutes per side.
Serve with cilantro-lime cauliflower rice and enjoy!