Chipotle Chicken with Pistachio Sauce
Smoky chipotle-seasoned chicken thighs topped with a fresh avocado pistachio sauce.
Ingredients
Chipotle Chicken
- 1 pound boneless skinless chicken thighs
- 2½ –3 tablespoons taco seasoning
- ⅛ teaspoon chipotle powder
- 1 tablespoon olive oil
Chunky Pistachio Sauce
- 1 large avocado diced
- ½ cup roasted salted pistachios
- ½ cup packed fresh cilantro
- Small bunch fresh chives
- Juice and zest of 1 lemon
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Instructions
- Trim excess fat from the chicken thighs if desired.
- Toss the chicken with taco seasoning, chipotle powder, and olive oil until evenly coated.
- Heat a large skillet or grill pan over medium-high heat.
- Cook the Chipotle Chicken with Pistachio Sauce chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- While the chicken cooks, pulse the pistachios, cilantro, and chives in a food processor until finely chopped.
- Transfer the herb mixture to a bowl.
- Fold in the diced avocado, lemon zest, lemon juice, olive oil, and salt.
- Stir gently to keep the avocado slightly chunky.
- Slice the cooked chicken into bite-sized pieces.
- Spoon the chunky pistachio sauce generously over the chicken.
- Serve immediately with rice, quinoa, roasted vegetables, or a fresh green salad.
Notes
- Chicken breasts may be substituted but should be cooked carefully to avoid drying out.
- The pistachio sauce is also delicious over grilled fish or roasted vegetables.
- Add extra avocado for a creamier texture.
- Serve alongside roasted potatoes, rice pilaf, couscous, or a crisp salad.