Mesquite-Smoked Chicken Thighs with Chipotle Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs marinated in a smoky chipotle sauce and smoked over mesquite wood for a fiery and smoky flavor profile. This chicken recipe, ready in about 165 minutes, pairs bone-in, skin-on chicken thighs, chipotle peppers in adobo sauce, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 150 min Serves 4 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 2 chipotle peppers in adobo sauce, 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 4 minced garlic cloves, 1 tsp ground cumin, 1 tbsp salt, and 1 tsp black pepper. Blend until smooth.
  2. Step 2: Place 8 bone-in, skin-on chicken thighs (about 3 lbs) in a large bowl and pour the chipotle marinade over them. Toss to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Step 3: Preheat your smoker to 250°F and add 3 chunks of mesquite wood to the fire.
  4. Step 4: Remove chicken from marinade, letting excess drip off, and place skin side up on the smoker grate.
  5. Step 5: Smoke the chicken thighs for 2 to 2.5 hours until internal temperature reaches 165°F and skin is slightly crispy.
  6. Step 6: Remove from the smoker and let rest for 5 minutes before serving with fresh lime wedges.

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