Chipotle-Lime Chicken Thighs Recipe
Chipotle-Lime Chicken Thighs Recipe photo by Taste of Home

Chipotle-Lime Chicken Thighs Recipe

Read Reviews
4.5 4 5
Publisher Photo
After plates are scraped clean, this stellar meal keeps on giving. Use the chicken bones to make your own stock, and freeze the remaining chipotle peppers and sauce for a smoky Sunday chili. — Nancy Brown, Dahinda, Illinois
TOTAL TIME: Prep: 15 min. + chilling Grill: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Grill: 20 min.
MAKES: 4 servings


  • 2 garlic cloves, peeled
  • 3/4 teaspoon salt
  • 1 tablespoon lime juice
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 2 teaspoons adobo sauce
  • 1 teaspoon chili powder
  • 4 bone-in chicken thighs (about 1-1/2 pounds)

Nutritional Facts

1 chicken thigh equals 209 calories, 11 g fat (3 g saturated fat), 87 mg cholesterol, 596 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 3 lean meat.


  1. 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.
  2. 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.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 180°, turning once. Remove and discard skin before serving. Yield: 4 servings.
Originally published as Chipotle-Lime Chicken Thighs in Healthy Cooking June/July 2012, p38

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chipotle-Lime Chicken Thighs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 13, 2016

"Quite good! I must admit that I changed it up a bit.

1. I used boneless skinless thighs
2. To add "fat" back in, I wrapped in bacon.
3. I used sme of the marinade to brush over the chicken as it grilled."

Reviewed Sep. 24, 2013


Reviewed Jun. 10, 2013

"I use boneless, skinless chicken breasts, wrapping in foil for marinating and grilling. Also works well under the broiler. Delicious! Very flavorful, not overwhelmingly spicy."

Reviewed May. 31, 2012

"very very good.

I baked them."

Loading Image