Easy Chipotle Chicken Recipe

Marinate the chicken

1. In the bowl of a food processor or blender, add all the ingredients except chicken. Blend until smooth.
2. Place the chicken in a large resealable storage bag and pour the marinade on top. Seal the bag and massage the bag until all the chicken is evenly coated.
3. Refrigerate for 30 minutes or up to 8 hours.

To bake the chicken (best method for chicken breasts)

1. Preheat oven to 425°F and spray a large baking dish with cooking spray (or grease with olive oil). Remove the chicken breasts from the marinade and place them in the baking dish in a single layer.
2. Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 160°F. I highly recommend using an in-oven thermometer like this one {affiliate link} to know exactly when the chicken is ready.
3. Remove chicken from oven and cover baking dish with aluminum foil. Let chicken rest for 10 minutes and take the temperature of the chicken once more - it should now be 165°F.
4. Slice or chop chicken. Season with salt to taste, and serve.

To cook the chicken on the stovetop (great for chicken thighs)

1. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
2. Transfer chicken to cutting board and let rest for 5 minutes.
3. Slice or chop chicken. Season with salt to taste, and serve.

To grill the chicken

1. Heat grill to medium-high heat, about 375°F. Remove chicken from marinade and spray with nonstick cooking spray or olive oil.
2. Place chicken on grill, cover and cook for about 10-15 minutes, depending on the thickness of the chicken, until it's fully cooked through and has reached an internal temperature of 165°F.
3. Remove from grill and transfer to a cutting board. Let rest for 5 minutes.
4. Slice or chop chicken. Season with salt to taste, and serve.