Super-Duper Easy Chipotle Pepper Chicken


The inspiration for this recipe came  from Nom Nom Paleo, it was originally tandoori chicken.  However, I like spice, so I threw out the tandoori and added red chili paste and chipotle peppers.


 – 4 pounds chicken thighs

– 1 tablespoon kosher salt

– 1 cup full fat Greek yogurt (or substitute full fat coconut milk)

– 1 heaping tablespoon roasted red chili paste (optional)

– Half a 7 oz can of Goya Chipolte Pepper (blended in food processor)

– Juice from half a lemon

– 1 tablespoon coconut oil or fat of choice


1.) Trim off any excess fat, season the chicken parts evenly with kosher salt and put in large bowl.

2.) In a separate bowl, combine the yogurt, chipotle pepper, roasted red chili paste and stir.

Chicken 2

3.) Take each piece of poultry and drench it in the seasoning.  Be sure to work it into the poultry with your hands.

4.) *** Optional*** Cover the bowl with plastic wrap and stick it in the fridge for 4 to 8 hours to marinate.

5.) When you’re ready to bake the chicken, preheat the oven to 375°F on convection roast setting (or 400°F in a non-convection oven).

chicken 3

6.) Place a wire rack on a foil-lined rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil.

7.) Arrange the chicken on the rack skin-side down and put the tray in the oven and roast for about 40 minutes.  ***Be sure to flip the pieces skin-side up at the halfway mark.

8.) The chicken is done when there’s yummy charred bits all over and the juices run clear when stabbed with a skewer.

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