Dairy-Free Chipotle Chicken
Transform your weeknight dinners with this irresistible Dairy-Free Chipotle Chicken, a flavorful, smoky dish that’s quick to prepare yet packed with bold spices. Juicy chicken thighs are marinated in a zesty blend of chipotle peppers in adobo, fresh lime juice, and garlic, infused with earthy cumin, oregano, and smoked paprika for a depth of flavor you'll savor in every bite. Oven-baked to perfection after a quick sear, this protein-packed dish is paired with warm corn tortillas and topped with fresh cilantro and crunchy red onion, making it the ultimate dairy-free option for taco night. Ready in under 45 minutes, this recipe is perfect for anyone seeking a healthy, gluten-free, and flavor-forward meal that’s sure to impress. Whether served with salsa, guacamole, or your favorite side, this chipotle chicken will quickly become a household favorite!
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 pieces chipotle peppers in adobo sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 0.5 piece red onion, sliced
- 8 pieces corn tortillas
Directions
Step 1
In a blender or food processor, combine the chipotle peppers, lime juice, olive oil, minced garlic, ground cumin, dried oregano, smoked paprika, sea salt, and black pepper. Blend until you have a smooth marinade.
Step 2
Place the chicken thighs in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor.
Step 3
Preheat your oven to 400°F (200°C).
Step 4
Heat a large oven-proof skillet over medium-high heat. Add a bit of olive oil if needed. Sear the chicken thighs for about 4-5 minutes on each side, or until they are golden brown.
Step 5
Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Step 6
Remove the chicken from the oven and let it rest for a few minutes before slicing.
Step 7
While the chicken is resting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until they are pliable.
Step 8
Slice the rested chicken and serve it inside the warm tortillas. Top with sliced red onion and freshly chopped cilantro.
Step 9
Serve immediately and enjoy your flavorful, dairy-free chipotle chicken with a side of your favorite salsa or guacamole.
Nutrition Facts
| Serving size | (979.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2063.4 |
| Total Fat 85.8g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 500mg | 0% |
| Sodium 3153.9mg | 0% |
| Total Carbohydrate 193.8g | 0% |
| Dietary Fiber 30.2g | 0% |
| Total Sugars 8.2g | |
| Protein 131.1g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 353.9mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1982.8mg | 0% |
Source of Calories