This stove top Chipotle Chicken Thighs come together so quickly on a skillet that you’ll have your meal ready in no time. Packed with flavour with a kick of spice, you’ll be making this regularly!

As a Chipotle fan girl who has moved to a city WITHOUT one, I’ve been itching to have a bowl of chipotle chicken! So to save H a multi-hour drive so I can fulfil my cravings, I’ve just started to make my own at home. While it’s not as speedy as the assembly line at Chipotle, this chipotle chicken thighs recipe is pretty easy and when paired with my sides of corn and cilantro rice, it’s pretty close to the real deal!

A white plate with chipotle chicken, caramelized corn, and cilantro lime rice.

Why You’ll Love This Recipe

It’s so easy! Marinate your chicken in a small dish (the smaller the dish the less marinade is needed) and then add it to your skillet on the stove top. This post will teach you how to cook chicken thighs in a pan quickly. A couple minutes on each side and you’ve got a quick boneless chicken thigh recipe!
It’s packed with flavour. This pan seared boneless chicken thighs recipe is inspired by Chipotle’s chicken so I’ve added as much seasoning as I can to get the flavours as close to Chipotle’s as possible!
Makes for the perfect meal prep. Meal prep a batch of this chipotle lime chicken for the week! It reheats wonderfully.

A white plate of chipotle chicken thighs.

What You’ll Need

chipotle powder and chipotle peppers in adobo sauce.

chicken thighs — boneless skinless chicken thighs
chipotle in adobo sauce — pictured above, a key ingredient that cannot be skipped or substituted. You’ll only need the sauce.
chipotle powder — pictured above, this is also another ingredient that can’t be skipped to get that smoky chipotle flavour.
lime juice — freshly squeezed is best.
garlic powder
onion salt — don’t have onion salt? Use onion powder and add salt to it.
oregano
olive oil
butter — use unsalted butter as you’re already seasoning it with onion salt.

How to Make Chipotle Lime Chicken Thighs

In a small or shallow bowl, combine the chicken thighs with the sauce from the chipotle in adobo sauce, chipotle powder, lime juice, garlic powder, onion salt, and oregano with tablespoon of olive oil.
Cover and set aside to marinate for 30 minutes or more.
On medium heat, heat up your skillet (preferably cast iron) and melt the butter and the rest of the olive oil before adding in the chicken thighs, smooth side down and then cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary.

Tips and Notes

Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. Use an instant read thermometer to check.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Avoid moving the chicken when you first place it in. Allow the chicken to sear. The chicken will come off the skillet once it’s ready. If you move it too early, the chicken will stick to the skillet and tear.
Chicken thighs can be swapped out for chicken breasts but you’ll have to change the cook time to avoid overcooking it.
Allow the cast iron skillet to heat up before adding the chicken to the pan.
The smaller the bowl you use to marinade your chicken in, the less marinade you’ll need!
Want to serve it with some romaine lettuce? Here’s a post sharing how to cut up romaine lettuce for this!

Close up of a plate of chipotle chicken thighs.

Make Ahead Tips

Meal prep: store the cooked chicken in an airtight container for up to 4 days in the fridge. I usually like to pack this with some caramelized corn and cilantro lime rice!
Freezer: allow the chicken thighs to cool before transferring it into an airtight container before storing them in the freezer.
How to prep this for the freezer: place the marinade and chicken thighs in a large freezer friendly ziploc bag, to prep this meal ahead of time. Freeze for up to 3 months. When ready, thaw overnight in the fridge before cooking.

A glass meal prep container with chipotle chicken, caramelized corn, and cilantro lime rice.

Chipotle Chicken Thighs

5 from 2 votes

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Prep Time: 30

Cook Time: 12

Total Time: 42

Servings: servings

Ingredients

8-10 boneless skinless chicken thighs
3-4 tbsp chipotle in adobo sauce
1 tbsp chipotle powder
1 lime, juiced
1 tsp garlic powder
1 tsp onion salt
1 tsp oregano
2 tbsp olive oil
1 tbsp butter, more if needed

Instructions

In a small or shallow bowl, combine the chicken thighs with the sauce from the chipotle in adobo sauce, chipotle powder, lime juice, garlic powder, onion salt, and oregano with tablespoon of olive oil.
Cover and set aside to marinate for 30 minutes or more.
On medium heat, heat up your skillet (preferably cast iron) and melt the butter and the rest of the olive oil before adding in the chicken thighs, smooth side down and then cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

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