Roasted Chicken
This smoky and bright roasted chicken is a family favorite, infused with bold flavors and perfect for busy weeknights.
Ingredients
For the Marinade
- 1 can chipotle peppers in adobo sauce (7 oz can) (Start with one pepper and add more if you prefer heat. Remove seeds for milder flavor.)
- 4 tbsp fresh lime juice (Fresh juice brightens the marinade. I never use bottled for this recipe.)
- 4 tbsp fresh orange juice (Orange adds a subtle sweetness. Blood orange works well in season.)
- 1/2 cup fresh cilantro (Add the stems if you want more herb flavor. They blend well and reduce waste.)
- 6 cloves garlic (Smash then chop before blending for the best garlic heat without chunks.)
- 1 medium onion (quartered) (White or yellow onion both work. Red onion makes it a touch sweeter.)
- 1 tsp cumin (Toast briefly in a dry pan for a deeper flavor if you have time.)
- 1 tbsp dried oregano (Use Mexican oregano if you can find it, for a more authentic note.)
- 1 tsp ground coriander (optional) (Coriander adds citrusy warmth. Skip it if you do not have it on hand.)
- 1 tsp smoked paprika (This enhances the smoky profile without extra heat.)
- 1 tsp salt (Taste the marinade before you add chicken. The sauce should be slightly seasoned.)
- 1/2 tsp pepper (Freshly ground black pepper gives the best aroma.)
For the Chicken
- 3 pounds boneless skinless chicken thighs (Thighs stay juicier and handle reheating better. Use breasts if preferred.)
- 2 tsp olive oil (Use good oil for searing. It helps develop a light crust and prevents sticking.)
- 4-5 tbsp water (For pan frying cooking method, add just enough to keep the pan from smoking.)
Instructions
Marinade
- In a blender, combine chipotle peppers, lime juice, orange juice, cilantro, garlic, onion, cumin, oregano, coriander if using, smoked paprika, salt, and pepper. Blend until smooth.
- Pour about half the marinade over the chicken in a bowl or zip-top bag. Reserve the rest for basting or making a sauce after cooking.
- Marinate at least 30 minutes at room temperature or up to 6 hours in the fridge.
Grilled Chicken
- Preheat your grill to medium-high. Oil the grates with 1 tsp olive oil on a paper towel held by tongs.
- Place chicken on the grill. Cook thighs 5 to 7 minutes per side, until internal temperature reaches 165 °F. Breasts will take about 4 to 6 minutes per side depending on thickness.
- Baste with reserved marinade during the last 2 minutes of cooking for extra gloss.
- Rest for 5 minutes before slicing.
Pan Seared Chicken
- Heat a large skillet over medium-high heat with 2 tsp olive oil. Add chicken in a single layer.
- If the pan browns too fast, add 1 to 2 tbsp water to deglaze and control the heat.
- Cook 4 to 6 minutes per side for thighs or breasts, until internal temperature reaches 165 °F.
- Spoon any pan juices over the chicken and finish with a splash of reserved marinade warmed gently in the pan for 30 seconds.
Air Fryer Chicken
- Preheat the air fryer to 380 °F. Lightly brush both sides of the chicken with olive oil and a bit of the reserved marinade.
- Place chicken in the basket, not touching. Cook thighs for 10 to 12 minutes, flipping halfway. Breasts will take 8 to 10 minutes depending on thickness.
- Check for 165 °F internal temperature. Let rest 3 to 5 minutes.
Serving
- Serve family-style on a large platter. Slice the chicken against the grain so each piece stays tender.
- Offer extra lime wedges, chopped cilantro, and warmed reserved marinade-thinned sauce in a small bowl.
- For a balanced bowl, add to cilantro-lime rice, black beans, and chopped cabbage.
Notes
Store leftover chicken in an airtight container for up to 4 days. Keep any reserved sauce separate to avoid making the meat soggy.