Chipotle Lime Chicken with Corn Garlic Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the Chicken:

1 pound boneless, skinless chicken breasts or thighs

1 tablespoon olive oil

1–2 chipotle peppers in adobo sauce (chopped)

1 teaspoon adobo sauce (from the can)

Juice of 1 lime

Zest of 1 lime

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon cumin

Salt & pepper to taste

For the Corn Garlic Sauce:

1 tablespoon butter

2 cloves garlic, minced

1½ cups corn kernels (fresh, canned, or frozen)

¼ cup chicken broth or water

¼ cup heavy cream (or Greek yogurt for lighter option)

¼ teaspoon chili powder (optional for heat)

Salt & pepper to taste

Chopped cilantro or green onions for garnish

 

Instructions:

1. Marinate the Chicken:
In a bowl, combine olive oil, chipotle peppers, adobo sauce, lime juice/zest, garlic, paprika, cumin, salt, and pepper. Toss chicken in the marinade and let it sit for at least 20 minutes (or up to overnight in the fridge).

2. Cook the Chicken:
Heat a skillet over medium-high heat. Cook the marinated chicken for about 5–6 minutes per side or until nicely charred and cooked through. Set aside and let it rest before slicing.

3. Make the Corn Garlic Sauce:
In the same skillet, melt butter over medium heat. Sauté garlic for 1 minute, then add corn. Cook for 3–4 minutes until golden. Pour in broth and cream. Stir in chili powder, salt, and pepper. Simmer until slightly thickened (about 3–5 minutes).

4. Serve:
Slice the chicken and serve over the creamy corn garlic sauce. Garnish with fresh cilantro or green onions and extra lime if desired.