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Chipotle Cumin Chicken Thighs

Chipotle Cumin Chicken Thighs

I saw a recipe on Simply Scratch that looked delicious. I adapted the recipe by adding a bit more spices, a little less olive oil, and chicken thighs instead of breasts. The spicy flavor combination was excellent and the chicken turned out moist, tender, and delicious. These chipotle cumin chicken thighs can either be served as is or chopped up and used in tacos. This is a quick and easy recipe that took only minutes to make – perfect when you don’t have time to marinate.

Chipotle Cumin Chicken Thighs

How to Make Chipotle Cumin Chicken Thighs

Combine the cumin, sea salt, garlic powder, chipotle chile powder, coriander, onion powder, and oregano together in a bowl. Drizzle in the olive oil and mix until well combined.

Chipotle Cumin Chicken Thighs

Slather both sides of the chicken thighs with the mixture.

Chipotle Cumin Chicken Thighs

Heat a grill pan that’s been coated in cooking spray over medium-high heat. Add the chicken thighs to the HOT pan and cook for 4-5 minutes, or until golden brown. Flip the thighs over and continue cooking for another 3-4 minutes, or until the chicken is cooked through. Remove from the grill pan and let the meat rest for a few minutes before slicing and serving. Enjoy.

Chipotle Cumin Chicken Thighs

 

 

 

Chipotle Cumin Chicken Thighs

Yield: 4

Total Time: 15 minutes 

Ingredients:

1 1/2 tsp cumin
1 tsp sea salt
1 tsp garlic powder
3/4 tsp chipotle chile powder
1/2 tsp coriander
1/2 tsp onion powder
1/2 tsp dried oregano
1 1/2 tbsp sunflower oil
1 1/2 lbs boneless skinless chicken thighs

Directions:

Combine the cumin, sea salt, garlic powder, chipotle chile powder, coriander, onion powder, and oregano together in a bowl. Drizzle in the olive oil and mix until well combined.

Slather both sides of the chicken thighs with the mixture.

Heat a grill pan that’s been coated in cooking spray over medium-high heat. Add the chicken thighs to the HOT pan and cook for 4-5 minutes, or until golden brown. Flip the thighs over and continue cooking for another 3-4 minutes, or until the chicken is cooked through. Remove from the grill pan and let the meat rest for a few minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

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12 Comments

  1. They look delicious, I love the spice combination you’ve used! It would also be great on the B.B.Q. 🙂

  2. The word chipotle always grabs my attention and I think I have everything on hand but the chicken to make this,

  3. That looks STUNNING!!! I have done something similar with a moroccan chicken recipe I found. Double the spices and 1/2 the oil! LOL! I absolutely LOVE the foods and flavors of the middle east! I’m book marking this one for sure! 🙂

  4. Kim in MD says:

    I can imagine how delicious this was with the corn pico de gallo!

  5. Just tried this recipe. I absolutely loved it. The chicken was flavorful through and through and I loved home it made the house smell. I will definitely be adding this to my regular rotation.

  6. I know I would love that spicy smoky seasoning mix!

  7. How much olive oil? I don’t see it in the ingredients list.

    1. Shirley,

      Thanks for letting me know it was missing. I have corrected the recipe. I used 1 1/2 tbsp sunflower oil.

      Pam

  8. Wings….this must be tried on some grilled or fried wings! Along with a chipotle ranch dipping sauce.