Blackened Chipotle Chicken

4 from 4 votes

Blackened Chipotle Chicken

This charred chicken is deliciously juicy, tender with just the right kick of heat. Better than any restaurant, this is a fresh, clean-eat, gluten-free option that can be enjoyed however you like.

Prep Time10

Cook Time12

Total Time1 22

Course: Dinner, Lunch, Side Dish

Cuisine: American, Mexican, Tex-Mex

Servings:

Calories: 264kcal

Author: Kitrusy

Ingredients

½ med red onion (coarsely chopped)
3 cloves garlic (coarsely chopped)
1 tbsp tomato sauce
2 tbsp lemon juice
2 tbsp extra light olive oil
1 tsp Chipotle Powder
1 tsp Smoked Paprika
½ tsp Dried Oregano
½ tbsp Himalayan salt
½ tsp ground black pepper
¼ tsp ground cumin
2-4 tbsp water (as needed)
1-2 lbs boneless, skinless chicken breasts (diced)
2-3 tbsp extra light olive oil (for frying)

Instructions

Blend all ingredients except the chicken and the remaining 2-3 tbsp of light olive oil, into a smooth paste.
Add this paste to the diced chicken and turn to ensure that all pieces are evenly coated. Allow the chicken to marinate in the chipotle sauce for anywhere from 1-24 hrs.
In a saute pan, add 2-3 tbsp of olive oil and heat on high until hot. Add the marinated chicken, spreading in a single layer to ensure even cooking. (depending on how much chicken you're making you may need to work in batches)
Allow the chicken to cook for 2-3 minutes before turning and cooking the other side for another 2-3 minutes.
Once the chicken is cooked, use a pair of or tongs and a few paper towels to blot the bottom and sides of the pan to remove any excess moisture. This will allow the chicken to "dry" out quicker and blacken without over cooking it.
On high heat, continue cooking the chicken, turning it every 30 seconds so that the marinade on the outside of the chicken can blacken.
Serve immediately and store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to three months.

Notes

Depending on how much chicken you're making and the size of your pan you might need to cook the chicken in batches. Typically I make two pounds of diced chicken in a 9.5" saute pan in two batches. Overcrowding the pan does not allow for it to blacken properly.
When charring the chicken, the marinade on bottom of the pan will begin to blacken (especially if you don't wipe it off) If you're not using a non-stick pan, you can use a spatula to scrape those burnt bits off and mix it into the chicken.
The nutritional information for this recipe has been calculated using one pound of chicken.

Nutrition