Owen's Famous Chicken
Chipotle-style thighs, no marinade. Bloom the spices in oil first, coat the pounded thighs with the hot paste, sear to 175°F, then chop and toss with lime.
Ingredients
- Seasoning & Paste:
- Kosher salt: 2¼–2¾ tsp (start with 2¼ tsp, adjust after chopping)
- Neutral oil: ¼ cup + 1 tsp (≈ 4⅓ Tbsp)
- Minced chipotle in adobo: 2–4½ Tbsp (2 = mild, 4–4½ = hot)
- Adobo sauce (from the can): 4½ tsp (≈ 1 Tbsp + 1½ tsp)
- Ground cumin: 2¼ tsp
- Dried oregano: 2¼ tsp
- Garlic powder: 1 tsp + a pinch (≈ 1⅛ tsp)
- Onion powder: 1 tsp + a pinch
- Black pepper: 1 tsp + a pinch
- Optional smoked paprika or ancho: 2¼ tsp
- Chicken:
- Boneless skinless chicken thighs: 2⅔ lb
- Lime, for finishing: to taste
Instructions
- Pat thighs dry; pound to ~½" even thickness. Sprinkle on the salt.
- Bloom oil + spices/chipotle/adobo in a small pan over medium heat for 30–60 sec until fragrant; remove from heat.
- Coat thighs with the hot paste.
- Cook to 175°F (cast-iron sear 4–5 min/side, or grill medium-high 5–6 min/side, or broil ~6–7 min/side).
- Rest 5 min, chop small, toss with a squeeze of lime and any juices, taste and add a pinch of salt if needed.
Notes
**Chipotle heat scale:** 2 Tbsp minced chipotle = mild, 4–4½ Tbsp = hot. Start low if unsure — the adobo sauce adds heat on top of the peppers.
**Salt timing:** Salt goes on before the paste so it seasons the meat directly; taste again after chopping since the chop redistributes everything and the lime brightens it up.
**Cook method notes:** Cast-iron sear gives the best crust. Broil is the backup when the pan is occupied. 175°F is the target for thighs — they stay juicy and the connective tissue breaks down.
ChickenLow Carb