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Chipotle Chicken with Chunky Pistachio Sauce

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Picture this: tender, juicy chipotle chicken seared to perfection, its smoky heat cutting through the air the moment you slice in. Now imagine drizzling it with a vibrant, chunky pistachio sauce that adds creamy coolness and nutty depth.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

CHIPOTLE CHICKEN

1 lb boneless, skinless chicken thighs

2 1/2–3 tablespoons taco seasoning (I use Siete Mild Taco Seasoning, about half a packet)

1/8 teaspoon chipotle powder (spicy; substitute 1/4 teaspoon smoked paprika for a milder flavor)

1 tablespoon extra‑virgin olive oil

SAUCE

1 large firm avocado, diced

1/2 cup roasted, salted pistachios

1/2 cup packed fresh cilantro leaves

.5 oz chives (about one full package), finely sliced

Juice and zest of one lemon

1 tablespoon extra‑virgin olive oil

1/2 teaspoon kosher salt (adjust to taste)

Instructions

  1. Trim any excess fat from the chicken thighs if you like, then toss the pieces in the spice blend and olive oil until each thigh is evenly coated.
  2. Heat a skillet or grill pan over medium‑high heat with a drizzle of olive oil. Add the chicken and cook, turning once, until both sides are beautifully browned and the internal temperature reaches 165°F.
  3. While the chicken cooks, pulse the pistachios, cilantro, and chives in a mini‑chopper or food processor until finely chopped.
  4. Transfer that mixture to a bowl and stir in the avocado chunks, lemon juice and zest, a splash of olive oil, and a pinch of salt. You’ll end up with a thick, chunky sauce that’s totally irresistible.
  5. Slice the chicken into bite‑sized pieces for easy serving. Season lightly with salt, then spoon generous dollops of the pistachio‑avocado sauce over the top. Serve alongside rice and a crisp salad for a bowl that’s bursting with vibrant flavor.

Equipment

Notes

  • You can swap in boneless, skinless chicken breasts without changing the method, just follow the same steps.
  • If you don’t have chipotle powder, mince a single chipotle pepper from a can (or stir in 2–3 teaspoons of its adobo sauce) along with your chicken and taco seasoning.
  • For a different cook method, grill the chicken or air‑fry it at 375°F for 10–12 minutes.
  • Because taco seasoning brands vary in saltiness, wait until after cooking to season with salt; if your blend doesn’t include salt, mix in ½–1 teaspoon when you combine the dry spices in Step 1.
  • Author: Jennifer West
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stove
  • Cuisine: Mexican

Find it online: https://evryfoodie.com/chipotle-chicken/