Get ready to indulge in a burst of flavors with my Chipotle Chicken Recipe, made from smoky adobo chipotle peppers, zesty lime and fresh garlic. Not only is this chicken marinade absolutely mouth-watering, but it is also incredibly easy to prepare!
Next, be sure to check out my Chipotle Barbacoa Beef, Chipotle Chicken Taquitos, Greek Chicken Marinade, and Honey Chipotle Chicken Crispers.
Why This Recipe Works
Perfect for Meal Prep: This chipotle chicken marinade recipe is perfect to help you create flavor packed, tender chicken for all your meal prep needs. The flavors are super versatile and can be used in salads, tacos, burritos or bowls! Doesn’t a chipotle chicken bowl just sound amazing? Or, plan this one for a simple weeknight meal. You won’t be disappointed!
Simple Yet Tasty: Let’s admit it, chicken is one of the easiest protein options to add to a meal. But it can get boring if we don’t keep it flavorful! That is where this chipotle chicken marinade should come in. It is simple to make yet has a spicy, smoky flavor that won’t ever get boring. Even the picky eaters are going to love this chicken recipe!
Ingredients
My chipotle chicken recipe uses easy to find pantry staples! Here’s what you’ll need:
- Chipotle Peppers in Adobo Sauce: All you need is one pepper from the can of chipotle peppers packed in adobo sauce. Then reserve about one tablespoon of the adobo sauce for a bit more flavor in the marinade.
- Honey: Honey will balance out the smoky flavors of the chipotle peppers and the smoked paprika.
- Lime: For a bit of acidity, add fresh lime juice of 1/2 of a lime to the marinade. Keep the other half to use as wedges for serving!
- Garlic: Freshly minced garlic works best here for the most flavor!
- Spices: Salt, smoked paprika and cumin will season this chicken to perfection!
- Chicken: You can use chicken breast that is pounded to 3/4 inch thickness, or you can opt for skinless, boneless thighs.
Here’s How to Make It
Step by Step Instructions
- Combine Ingredients: Combine the oil, chipotle and sauce, honey, lime juice, garlic, salt, paprika and cumin in a large bowl. Add the chicken pieces and stir until coated. Marinate for at least 4 hours, or overnight. (photos 1-3)
- Cook the Chicken: To cook the chicken, shake off most of the marinade and either grill or cook in a cast iron skillet with a splash of oil or cooking spray for 15 minutes, or until just cooked through. (photo 4)
Expert Tips
- Make sure the chicken pieces are similar thickness! To ensure that each piece of chicken cooks all the way through without overcooking the outside, I like to pound the pieces of chicken to about 3/4 inch thickness. This way, they remain juicy on the inside with a sear on the outside and cook to the right temperature!
- Chicken can marinade between 30 minutes up to overnight. I recommend the sweet spot of just about 4 hours, so the chipotle chicken will have enough time to soak up all the flavors!
- If grilling, grill the chicken at a medium heat. You don’t want to grill it at a high heat and have the outside be done before the inside!
- After using the marinade, toss it out. It will have bacteria due to the raw chicken so you unfortunately cannot use it for anything else!
Frequently Asked Questions
This chipotle chicken recipe is slightly spicy, but not overwhelmingly so! If you have never had chipotle peppers in adobo sauce, they have a deep smoky flavor along with a bit of spice. If you aren’t into spicy foods, you can try to use 1/2 pepper instead of a whole pepper!
This chipotle chicken recipe can be served in so many ways! Try having it with a side of Spanish rice and street corn salad. Don’t forget the salsa!
Store any leftover chipotle chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through.
More Chicken Recipes to Try
- Oven Roasted Balsamic Chicken Thighs
- Best Easy Chicken Marinade
- Tuscan Garlic Chicken
- Pineapple Salsa Chicken
- Crispy Honey Garlic Chicken
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag us on social when you share a photo of your CDLC creation!
Chipotle Chicken Recipe
Ingredients
- 1 ½ tbsp canola oil
- 1 chipotle pepper - from a can of chipotle peppers packed in adobo sauce, finely chopped
- 1 tbsp adobo sauce from the can
- 1 tbsp runny honey
- 2 tsp line juice - approx 1/2 lime
- 1 tsp minced garlic
- 1 tsp salt
- ½ tsp smoked paprika
- ¼ tsp cumin
- 1 lb chicken breast - pounded to 3/4 inch thickness, or skinless boneless thighs
- lime wedges - for serving
Instructions
- Combine the oil, chipotle and sauce, honey, lime juice, garlic, salt, paprika and cumin in a large bowl. Add the chicken pieces and stir until coated. Marinate for at least 4 hours, or overnight.
- To cook the chicken, shake off most of the marinade and either grill or cook in a cast iron skillet with a splash of oil or cooking spray for 15 minutes, or until just cooked through.
Notes
- Make sure the chicken pieces are similar thickness! To ensure that each piece of chicken cooks all the way through without overcooking the outside, I like to pound the pieces of chicken to about 3/4 inch thickness. This way, they remain juicy on the inside with a sear on the outside and cook to the right temperature!
- Chicken can marinade between 30 minutes up to overnight. I recommend the sweet spot of just about 4 hours, so the chipotle chicken will have enough time to soak up all the flavors!
- If grilling, grill the chicken at a medium heat. You don’t want to grill it at a high heat and have the outside be done before the inside!
- After using the marinade, toss it out. It will have bacteria due to the raw chicken so you unfortunately cannot use it for anything else!
This salad is gorgoues! Seriosuly full of all of my favortie ingredeints and flavors!
Is it possible to use Chipotle Chile powder in place of the pepper? If so, do you have a guess as to how much to use?
Wow! This chicken is incredible! I let it marinate a little over 24 hours and it was delicious! My daughter is 8 and is usually incredibly picky… she actually wanted seconds! This is super versatile- we had it incorporated into taco bowls, but easily could have eaten it by itself, with rice, with fajitas, quesadillas, etc. We will be making this again!