Chipotle Chicken Recipe
This chipotle chicken recipe is juicy, smoky, and packed with flavor from chipotle peppers in adobo, lime, garlic, and warm spices. The chicken can marinate in as little as 30 minutes or overnight for deeper flavor, then cooks quickly for lightly charred edges and tender bites. Use it for tacos, burrito bowls, salads, or easy meal prep inspired by Chipotle-style chicken.
Servings: 6
Calories: 308kcal
Equipment
Ingredients
- 1 ½ lbs Chicken Thighs boneless, skinless or chicken breasts
Chipotle Chicken Marinade
- 2 tbsp Olive Oil
- 2 Chipotle peppers in adobe sauce
- 1 tbsp adobe sauce from the can
- 1 Lime juiced
- 3 cloves Garlic
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp dried oregano
- ½ tsp Chili Powder
- 1 tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- 1 tsp Honey optional, but balances the heat
Instructions
- Make the chipotle chicken marinade. In a blender cup or food processor, add the chipotle peppers, adobo sauce, olive oil, lime juice, garlic, and spices
- Blend them until smooth.
- Pour over the chicken and let it marinate at least 30 minutes, but if you can do 4 hours or overnight? Even better.
- Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook the chicken about 5-6 minutes per side, until beautifully charred and cooked through.
- Let it rest 5 minutes (don’t skip this part-it keeps it juicy), then chop into bite-sized pieces.
Notes
- Use a blender cup or small food processor: The marinade is less than a cup and fairly thick, so it blends much better in a smaller blender.
- Don’t skip the rest time: Let the chicken rest for about 5 minutes after cooking. This helps the juices redistribute so the chicken stays tender.
- Marinate longer if you can: Thirty minutes works, but several hours or overnight builds deeper smoky flavor.
- Don’t overcrowd the pan: Cook the chicken in a single layer so it sears instead of steaming. This helps create those charred edges.
- Finish with fresh lime: A squeeze of lime at the end brightens the smoky flavor.
- Freeze leftover chipotle peppers: If you don’t use the whole can, portion the peppers and sauce into small freezer-safe bags or an ice cube tray. Freeze in single-use portions for future marinades.
Nutrition
Calories: 308kcal | Carbohydrates: 5g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 479mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg
