Spicy Chipotle Chicken with Creamy Chunky Pistachio Sauce Recipe
Smoky Chipotle Chicken with Chunky Pistachio Salsa
A vibrant spin on grilled chicken, featuring smoky chipotle seasoning and a textured pistachio salsa that brings a nutty crunch to every bite.
Ingredients
Method
- Pat chicken dry and rub with 1 tbsp olive oil.
- Combine paprika, cumin, garlic powder, onion powder, chipotle powder, salt and pepper in a small bowl. Massage the spice mix all over the chicken.
- Heat a cast-iron skillet over medium-high. Add remaining oil and sear chicken 3–4 minutes per side until golden. Lower heat to medium, cover, and cook 6–8 more minutes until internal temp hits 165°F.
- Transfer chicken to a plate to rest. Meanwhile, pulse pistachios, cilantro, lime juice, olive oil, jalapeño and water in a food processor until chunky.
- Slice chicken and spoon over pistachio salsa. Serve warm.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 5gProtein: 27gFat: 22gSodium: 350mg
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Smoky Chipotle Chicken with Chunky Pistachio Salsa
Turn any weeknight into a flavorful fiesta with tender chicken breasts kissed by smoky chipotle spices, then crowned with a vibrant, crunchy pistachio salsa. Ready in under 30 minutes, this dish balances heat, zest, and nutty texture for an unforgettable meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lbs)
- 2 tbsp olive oil, divided
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chipotle powder (or 1 chopped chipotle pepper in adobo)
- Salt and black pepper, to taste
- 1 cup unsalted, shelled pistachios
- ¼ cup fresh cilantro leaves
- 2 tbsp lime juice (about 1 lime)
- 2 tbsp extra-virgin olive oil
- ½ jalapeño, seeded and chopped (optional for extra kick)
- 2–3 tbsp water, to loosen salsa
Instructions
- Prep the chicken: Pat dry and coat with 1 tbsp olive oil.
- Season: In a bowl, mix paprika, cumin, garlic powder, onion powder, chipotle powder, salt, and pepper. Rub evenly over both sides of the chicken.
- Sear: Warm a cast-iron skillet on medium-high. Add the remaining oil, then sear chicken 3–4 minutes per side until golden brown.
- Cook through: Reduce heat to medium, cover, and cook 6–8 more minutes until the center reaches 165°F. Remove and let rest.
- Make the salsa: In a food processor, pulse pistachios, cilantro, lime juice, olive oil, jalapeño, and water until chunky (reserve some pistachio pieces for texture).
- Serve: Slice chicken and spoon over the pistachio salsa. Enjoy immediately.
Chef’s Tips
- Toast your pistachios in a dry pan for 3–4 minutes before processing to amp up the nutty aroma.
- For extra tender chicken, marinate in the spice blend plus 2 tbsp plain yogurt for 30 minutes before cooking.
- No skillet? Grill the chicken over medium heat for 6–7 minutes per side or air-fry at 375°F for 12–14 minutes.
- Adjust the salsa’s heat by omitting the jalapeño or adding more adobo sauce from a chipotle pepper can.
Source: Pinch of Yum
