Introduction

This Chipotle Chicken with Chunky Pistachio Sauce is a flavorful and vibrant dish perfect for a satisfying meal. Tender chicken thighs are seasoned and cooked to juicy perfection, then topped with a bright, chunky sauce made from avocado, pistachios, and fresh herbs. It’s great served with rice and a fresh salad for a complete dinner.

Chipotle Chicken with Chunky Pistachio Sauce Recipe - Recipe Image

Ingredients

1 lb. boneless skinless chicken thighs
2 1/2 – 3 tablespoons taco seasoning (such as Siete Mild Taco Seasoning)
1/8 teaspoon chipotle powder (or 1/4 teaspoon smoked paprika for less spice)
1 tablespoon olive oil (for chicken)
1 large firm avocado, diced
1/2 cup roasted, salted pistachios
1/2 cup packed cilantro
0.5 oz chives (about one small bundle)
Juice and zest of one lemon
1 tablespoon olive oil (for sauce)
1/2 teaspoon kosher salt (plus more to taste)

Instructions

Step 1: Trim any excess fat from the chicken thighs if desired. Toss the chicken with the taco seasoning, chipotle powder, and 1 tablespoon olive oil until evenly coated.
Step 2: Heat olive oil in a skillet or grill pan over medium-high heat. Cook the chicken, flipping once, until browned on both sides and an internal temperature of 165°F (74°C) is reached.
Step 3: While the chicken cooks, pulse pistachios, cilantro, and chives in a mini chopper or food processor until finely chopped but still chunky.
Step 4: In a bowl, combine the chopped mixture with avocado chunks, lemon juice and zest, 1 tablespoon olive oil, and kosher salt. Stir to mix into a thick, chunky sauce.
Step 5: Once cooked, slice the chicken into bite-sized pieces. Season with salt to taste, then top with spoonfuls of the chunky pistachio sauce. Serve with rice and salad if desired.

Tips & Variations

Substitute smoked paprika for chipotle powder if you prefer a milder flavor.
Use chicken breasts if you want a leaner option, but adjust cooking time accordingly.
Try adding a touch of lime juice to the sauce for extra brightness.
Serve the chicken and sauce over quinoa or couscous for a different grain option.

Storage

Store leftover chicken and pistachio sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warm. The sauce is best served fresh but can be kept chilled; stir before serving if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your taco seasoning does not contain any gluten additives. Always check labels to be sure.

Can I prepare the pistachio sauce in advance?

Yes, you can prepare the sauce a few hours ahead and keep it refrigerated. It may thicken slightly—just give it a good stir before serving.

Chipotle Chicken with Chunky Pistachio Sauce Recipe

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★★★★★

4.9 from 86 reviews

This Chipotle Chicken with Chunky Pistachio Sauce recipe features tender, spiced boneless chicken thighs grilled to perfection and topped with a creamy, zesty pistachio, avocado, and herb sauce. Perfect for a flavorful and satisfying meal served alongside rice and salad, this dish balances smoky chipotle heat with the rich, fresh flavors of lemon, cilantro, and chives.

Author: Tara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-inspired

Ingredients

Scale

Chicken

1 lb. boneless skinless chicken thighs
2 1/2 – 3 tablespoons taco seasoning (Siete Mild Taco Seasoning recommended)
1/8 teaspoon chipotle powder (or 1/4 teaspoon smoked paprika for less heat)
1 tablespoon olive oil

Chunky Pistachio Sauce

1 large firm avocado, diced
1/2 cup roasted, salted pistachios
1/2 cup packed cilantro
0.5 oz (a full package) chives
Juice and zest of one lemon
1 tablespoon olive oil
1/2 teaspoon kosher salt (plus more to taste)

Instructions

Prep the Chicken: Trim any excess fat from the chicken thighs if desired. Toss the chicken with the taco seasoning, chipotle powder, and olive oil to coat evenly with the spices.
Cook Chicken: Heat olive oil in a skillet or grill pan over medium-high heat. Grill or sauté the chicken, flipping once, until both sides are nicely browned and the internal temperature reaches 165°F. This ensures juicy and safe-to-eat chicken.
Make the Sauce: While the chicken cooks, pulse the pistachios, cilantro, and chives in a mini chopper or food processor until finely chopped but still chunky.
Finish Sauce: Transfer the chopped mixture to a bowl. Add the diced avocado, lemon juice and zest, olive oil, and salt. Stir gently to combine, creating a thick, chunky sauce that’s slightly creamy and bright.
Serve: Cut the cooked chicken into bite-sized pieces for easy eating and plating. Season with additional salt if needed. Spoon the chunky pistachio sauce over the chicken. This dish pairs wonderfully with rice and a fresh salad for a complete meal.

Notes

Chipotle powder is quite spicy; substitute with smoked paprika for a milder flavor.
Chicken can be grilled on an outdoor grill or cooked in the oven at 400°F for about 20 minutes if you prefer not to use a skillet.
To keep the avocado sauce fresh, prepare it shortly before serving to prevent browning.
The pistachios add crunch and depth, but for a nut-free option, you could experiment with pumpkin seeds or omit entirely.

Keywords: chipotle chicken, pistachio sauce, avocado sauce, taco seasoning, grilled chicken, dinner bowl, smoky chicken, easy weeknight dinner