Mexican Chipotle‑Lime Chicken Thighs with Avocado Salsa

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tablespoons chipotle peppers in adobo sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin ground
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ripe avocado, diced
• 1 cup tomato, seeded and diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon lime zest
• ¼ teaspoon salt (for salsa)

Instructions

1. 1

   In a bowl, whisk together chipotle peppers, lime juice, olive oil, minced garlic, cumin, 1 teaspoon salt, and black pepper; add the chicken thighs and coat thoroughly. Marinate at room temperature for 20 minutes.

2. 2

   Preheat the oven to 200°C (400°F). Arrange the marinated thighs on a baking sheet lined with parchment; roast for 35 minutes, turning once, until the internal temperature reaches 74°C (165°F) and the skin is crisp.

3. 3

   While the chicken roasts, combine diced avocado, tomato, red onion, cilantro, lime zest, and ¼ teaspoon salt in a bowl; gently toss to form the salsa.

4. 4

   Remove the chicken from the oven, let rest 5 minutes, then top each thigh with a generous spoonful of avocado‑tomato salsa before serving.