Chipotle Lime Chicken Thighs Food

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS

Steps:

• For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
• In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
• Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
• For the rice: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

CHIPOTLE-LIME CHICKEN THIGHS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency; transfer to a small bowl., Stir in the lime juice, pepper, adobo sauce and chili powder. Gently loosen skin from chicken thighs; rub garlic mixture under skin. Cover and refrigerate overnight., On a lightly oiled grill rack, grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 170°-175°, turning once. Remove and discard skin before serving.

GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS

Steps:

• Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
• Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
• Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
• Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
• Remove chicken from marinade and place on preheated grill. Discard USED marinade.
• Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
• Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
• Remove from grill and pour any remaining RESERVED sauce on top.
• Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
• OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.

CHIPOTLE LIME CHICKEN

Steps:

• Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
• In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
• Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

CHIPOTLE CHICKEN THIGHS

Steps:

• Butterfly cut each thigh (Slice the inside of the thigh so that it will cook quicker and more evenly). Season each thigh front and back with cumin and pepper.
• Heat oil in large frying pan over medium high. Add both of the onions and bell pepper, saute for about 5 minute.
• Add chicken thighs and brown for about 10 minute turning over once to brown both sides.
• Add the 2 tablespoons of chipotle puree and 2 peppers. Disolve and sprinkle the chicken bullion cubes over the chicken (or if you have granulated bullion, add 2 tablespoons).
• Add about 2 cups water, or enough to barely cover the chicken. Mix the water in the pan a bit and taste if it needs more salt.
• Cover and cook for about 20 mins on medium high or until the juices from the chicken run clear and the sauce has thickened enough for your taste. When done, turn pan off and add the cilantro.
• Serve with rice.