Roasted Chicken

This smoky and bright roasted chicken is a family favorite, infused with bold flavors and perfect for busy weeknights.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 350

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.

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.

Store leftover chicken in an airtight container for up to 4 days. Keep any reserved sauce separate to avoid making the meat soggy.