Honey Chipotle Chicken

• •
  Chipotle peppers in adobo sauce(60g)
• •
  Honey(30g)
• •
  Lime(30g)
• •
  Garlic(8g)
• •
  ½ tsp salt ($0.02)
• •
  Vegetable oil(30g)
• •
  Chicken Thigh, Boneless Skinless(850g)

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

• •
  Green Onion (Scallion)

Instructions

1. 1Mince the chipotle peppers and fresh garlic. Juice the lime. In a bowl, whisk together the minced chipotle peppers, honey, lime juice, minced garlic, and 1 Tbsp vegetable oil to create the marinade.
2. 2Place the chicken thighs in a shallow dish and pour the marinade over top. Toss until evenly coated. Marinate for a minimum of 30 minutes, or up to 1 day (refrigerate if marinating longer than 1 hour).
3. 3Heat a large skillet over medium heat and add the remaining 1 Tbsp vegetable oil, swirling to coat the skillet surface.
4. 4Add the marinated chicken thighs to the hot skillet skin-side down. Cook for 8–10 minutes over medium heat until the skin is golden brown and the released liquid evaporates into a glaze.
5. 5Flip the chicken and cook for 6–8 minutes over medium heat until the second side is golden brown and the internal temperature reaches 165°F (use a meat thermometer in the thickest part without touching bone).
6. 6Slice the green onions. Top the cooked chicken with the sliced green onions and any pan glaze.
7. 7Divide the chicken evenly into 6 airtight containers while hot, portioning one thigh per container. Allow to cool to room temperature before sealing and refrigerating.