The chicken thighs are marinated for just 30 minutes. Then tossed in the oven and when they come out? The kitchen is masked with a smoky scent, the chicken thighs are tender, soft to the bite with just enough browning to appease the eye, and probably make you want more.
But whatever you do, try and avoid leaning over the kitchen counter for ‘one last piece’ that we know won’t be the last. Save them to tuck into the pitta bread, layered with crunchy iceberg lettuce and a simple sauce made with the same spices used on the chicken.
How to Make the Smoky Chipotle Chicken Thighs
You only need 1 hour from start to finish. This tastes way better with the contrast of the cold crunchy lettuce, the lukewarm sauce, and the chicken thighs hot off the oven. That said, this is my suggestion…
Prepare the sauce and leave it out to remain at room temperature. Then cut the lettuce, and red onions, then refrigerate. Grill the pitta right before you take out the chicken thighs from the oven. So you have that nice crunchy exterior while the inside is soft and ready to soak up the chicken juices.
Oooohhhh Saucey!
Here is the sauce you could make for the chicken pocket, which uses the same spices used for the chicken thighs.
3tbsp (37g) Mayonaisse
3tbsp (37g) ketchup
1/2tbsp runny honey
1/8 tsp chipotle powder
1/2 tsp sweet paprika
1/8 tsp smoked paprika
1/8 tsp black pepper
1/8 tsp coriander powder
1/4 tsp onion powder
1/4 tsp salt
Measure the mayo, ketchup and honey into a bowl and stir. Then add in the spices and stir until all is properly combined
Taste and see if there might be more of something you would like to add then put the sauce into a bottle or directly spoon over the chicken.
For added texture, juiciness you could add some diced tomatoes (not overripe) without the seeds
I do not give measurements on how much iceberg lettuce and red onion to use as this will vary. However, I wouldn’t put too many red onions but just a few very thin slices per portion.
Use Homemade Flour Tortilla Instead?
Yes, it does happen more often than I would like that not everyone wants pitta bread so we ‘roll’ with it ;).
The homemade flour tortilla recipe can be found here. I suggest you marinate the chicken first. And while those flavors build up you could be making the tortilla, then the sauce, and lastly cutting the lettuce and onion.
By the time you are done with that, the chicken will be ready for the oven. Giving you time to chill and wait to enjoy these smokin’ chicken thighs.
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Tender chipotle chicken thighs
(+14 rating, 4 votes)
Loading...Chicken thighs marinated in smoky spices, oven-roasted and tucked into pitta bread with crunchy iceberg lettuce, red onion, and a creamy smoky sauce.
Ingredients
- 350g boneless chicken thighs
- 4 tbsp sunflower oil
- 1/8 tsp chipotle powder
- 1/2 tsp sweet paprika
- 1/8 tsp smoked paprika
- 1/8 tsp black pepper
- 1/8 tsp coriander powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- FILLING
- 2 Pittas/ homemade flour tortilla (link above)
- Iceberg lettuce
- Red onion
- Store-bought fried onion (optional)
- Homemade sauce (recipe above)
Instructions
Dice the chicken into bitesize pieces sprinkle in the spices and oil, cover, and marinate for 30 minutes.
While it marinades, you could prepare the tortilla if using. Or prepare the sauce and leave out at room temperature. Cut the lettuce and onion to store in the fridge.
Preheat the oven to 225°C/ 437°F
Roast the chicken on the middle rack for 25 minutes, turn the chicken halfway through.
5 minutes before taking out the chicken, prepare the pitta bread is using
When the chicken is ready, take it out and fill the pitta/tortilla with the veg, chicken, fried onion, and sauce.
Enjoy!
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