Is this very spicy?
It can be. For medium heat, use 1 chipotle pepper and 1 tablespoon adobo sauce. For mild, use just the adobo sauce and skip the pepper. For spicy, use 2 peppers.
Can I use chicken breasts instead of thighs?
Yes. Pound to even thickness and sear as written, but shorten the oven time. Pull breasts at 160°F and rest to reach 165°F, which is the USDA instant-read guideline.
What temp should thighs be?
165°F is safe for thighs, but many people prefer the texture closer to 175 to 185°F because the connective tissue relaxes and the meat turns extra tender. Cook to the texture you like.
What is “adobo sauce”?
It is the smoky, tangy sauce packed in a can of chipotles in adobo. It is basically flavor concentrate. A little goes a long way.
Can I grill this instead?
Absolutely. Grill over medium-high heat until cooked through, then make the sauce in a small saucepan or skillet using the same ingredients and simmer until glossy.
My sauce tastes too sharp or too spicy. How do I fix it?
Add a little more honey, a knob of butter, or a splash of cream. Also make sure you finish with lime after reducing the sauce, not early.
Can I use bone-in, skin-on thighs?
This recipe is optimized for boneless, skinless chicken for speed. If you go bone-in, skin-on, sear skin-side down longer to render fat, then finish in the oven until the thickest part hits at least 165°F (many people like them closer to 175°F or higher). You may want to spoon off extra fat before building the sauce.
How do I keep searing from splattering everywhere?
Pat the chicken very dry, let excess marinade drip off, and use medium-high heat (not max). A splatter screen helps a lot. If the pan starts smoking aggressively, lower the heat slightly.
Any dairy-free options?
Yes. Swap the butter for a tablespoon of olive oil at the end, or use a dairy-free butter. Skip the optional yogurt or use a spoonful of coconut cream for a creamy finish.
