Honey Chipotle Chicken

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  3 Chipotle peppers in adobo sauce(21g)
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  2 tbsp Honey
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  1 Lime(67g)
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  1 Garlic(3g)
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  0.5 tsp ½ tsp salt ($0.02)
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  2 tbsp Vegetable oil
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  5100 g Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Mince the chipotle peppers and garlic clove, then juice the lime. In a large bowl, whisk together the minced chipotle peppers, honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil until combined.
2. 2Add the 6 chicken thighs to the bowl and toss until evenly coated in the marinade. Cover and marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
3. 3Heat a large skillet over medium-high heat and add the remaining 1 Tbsp cooking oil, swirling to coat the surface.
4. 4Add the marinated chicken thighs to the hot skillet. Cook for 8–10 minutes on the first side until the bottom is deep golden brown and the released marinade begins to reduce into a glaze.
5. 5Flip the chicken thighs and cook for 6–8 minutes more until the second side is golden brown and the internal temperature reaches 165°F at the thickest part.
6. 6Remove from heat and scatter the sliced green onions over the chicken, spooning any pan glaze on top.
7. 7Divide one chicken thigh per container into 6 airtight meal-prep containers. Spoon remaining pan glaze evenly over each portion. Allow to cool before sealing and refrigerating.