Ingredients
3 chipotle peppers (in adobo sauce)
2 tbsp. honey
2 tbsp. lime juice (about one lime)
1 clove garlic (minced)
1/2 tsp. salt
2 tbsp. cooking oil (divided)
6 boneless, skinless chicken thighs
2 green onions (sliced)
Directions
- 1
Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.
- 2
Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.
- 3
Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.
- 4
When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.
- 5
Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.
- 6
Top with sliced green onions and serve.