Chipotle Chicken Recipe
If you’ve ever craved smoky, restaurant-style chicken at home, this chipotle chicken recipe is the answer. It’s juicy, flavorful, and endlessly versatile. Whether you pile it into tacos, serve it over burrito bowls, or pack it into wraps for meal prep, it’s a guaranteed hit.
Ingredients
- For the Marinade
- 3 tablespoons olive oil
- 3 chipotle peppers in adobo sauce plus 2 tablespoons of the sauce
- 4 garlic cloves or 2 teaspoons garlic powder
- ½ medium onion chopped
- 1 tablespoon smoked paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Juice of 1 lime
- For the Chicken
- 2 pounds boneless skinless chicken thighs or chicken breasts if preferred
- Fresh cilantro – For garnish
Instructions
- Make the marinade.
- Add olive oil, chipotle peppers, adobo sauce, onion, garlic, smoked paprika, ancho chile powder, chili powder, salt, black pepper, and lime juice into a food processor. Blend until smooth.
- Marinate the chicken.
- Place chicken thighs in a large bowl or zip-top bag. Pour marinade over the chicken, making sure each piece is coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.
- Cook the chicken.
- Heat a large skillet or grill pan over medium high heat. Add a drizzle of olive oil. Cook the chicken for 5–7 minutes per side, or until internal temperatures reach 165°F. The chicken should be golden brown with a slight char.
- Rest & slice.
- Remove from heat and let rest for 5 minutes before slicing. This keeps the juices locked in.
- Serve.
- Slice into strips or cubes and serve in burrito bowls, tacos, or salads. Don’t forget a sprinkle of chopped cilantro on top.
Notes
- Don’t skip the marinade time: at least 1 hour is crucial for flavor.
- Chicken thighs stay juicier than breasts.
- Cook in batches to avoid steaming instead of searing.
- Always check for 165°F internal temperature.
- Resting the chicken before slicing makes it extra juicy.