Ingredients:

  • 8 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons smoked paprika (30ml)
  • 1 tablespoon ancho chili powder (15ml)
  • 1 tablespoon ground cumin (15ml)
  • 1 tablespoon dried oregano (15ml)
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon onion powder (5ml)
  • 1/2 teaspoon cayenne pepper (2.5ml)
  • 1 teaspoon kosher salt (5ml)
  • 1/2 teaspoon freshly ground black pepper (2.5ml)
  • 1/2 cup (1 stick) unsalted butter, softened (113g)
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce from the can
  • 1 tablespoon lime juice (15ml)
  • 1/4 cup chopped fresh cilantro (optional)

Instructions:

  1. Prepare the Chipotle Butter: Combine softened butter, chopped chipotles, adobo sauce, lime juice, and cilantro (if using) in a small bowl. Mix well. Form into a log on parchment paper, wrap, and chill in the refrigerator until firm (at least 30 minutes).
  2. Make the Spice Rub: In a large bowl, combine smoked paprika, ancho chili powder, cumin, oregano, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix thoroughly.
  3. Season the Chicken: Pat chicken thighs dry with paper towels. Toss the chicken thighs with the spice rub, ensuring they are evenly coated. Drizzle with olive oil and rub into the chicken.
  4. Marinate the Chicken: Cover the bowl with plastic wrap or transfer the chicken to a zip-top bag. Refrigerate for at least 30 minutes (or up to 2 hours for maximum flavour).
  5. Preheat the Grill: Preheat a grill pan or cast iron skillet over medium-high heat (or prepare an outdoor grill for medium-high heat).
  6. Cook the Chicken: Place the chicken thighs on the preheated grill or skillet, ensuring they are not overcrowded. Cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with some nice grill marks.
  7. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. Top each chicken thigh with a pat of the chilled chipotle butter and allow it to melt slightly. Serve immediately.