Dairy-Free Chipotle Chicken
Savor the smoky, bold flavors of this Dairy-Free Chipotle Chicken recipe, perfect for your next weeknight dinner or taco night. Featuring tender boneless chicken thighs marinated in a rich blend of chipotle peppers in adobo sauce, fresh lime juice, and aromatic spices like cumin, smoked paprika, and oregano, this dish delivers an irresistible balance of heat and zest. Oven-finished for juicy perfection, the chicken is served in warm, pliable corn tortillas and topped with crisp red onion and fresh cilantro for a vibrant, dairy-free meal. Ready in under 40 minutes (excluding marination time), this easy, gluten-free recipe is ideal for those seeking a flavorful and wholesome dining experience. Pair it with salsa, guacamole, or a fresh salad for a mouthwatering feast!
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Recipe Information
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
Instructions
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.
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.
Preheat your oven to 400°F (200°C).
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.
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).
Remove the chicken from the oven and let it rest for a few minutes before slicing.
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.
Slice the rested chicken and serve it inside the warm tortillas. Top with sliced red onion and freshly chopped cilantro.
Serve immediately and enjoy your flavorful, dairy-free chipotle chicken with a side of your favorite salsa or guacamole.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 8.2 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 354 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1983 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
