Chipotle Chicken Recipe
A smoky, spicy grilled chicken recipe that’s easy to make, bursting with Mexican cuisine vibes, and destined to become a family favorite.
This Chipotle Chicken Recipe brings together charred, juicy chicken thighs tossed in a bold, smoky chipotle marinade. I first dreamed up this dish on a sticky July evening—my kids begged for something fiery yet still finger-licking good. With just a handful of pantry staples and a quick soak in a zesty chipotle-pepper blend, you’ll have tender, flavorful chicken ready to hit the grill—or your stovetop grill pan—any night of the week. According to Google Trends, searches for “grilled chipotle chicken” jumped nearly 20% last summer—clearly, people crave smoky, tasty meals that don’t take hours. Let me show you why this Mexican-inspired recipe is an absolute keeper.
Why You’ll Love This Recipe
• Ready in under an hour—perfect for busy weeknights
• Bold, smoky flavor with just the right kick of spice
• Uses simple pantry ingredients you probably already have
• Versatile: serve in tacos, salads, bowls or on its own
• Healthy protein boost—about 30g per serving
• Easy to double for crowd-pleasing cookouts
• Kid-friendly if you dial back the heat
• Gluten-free and low-carb adaptable
Ingredients
• 1½ pounds boneless, skinless chicken thighs (or breasts for leaner cuts)
• 2–3 canned chipotle peppers in adobo sauce, minced (use 2 for mild, 3 for extra heat)
• 3 tablespoons adobo sauce from the can (adds smoky depth)
• ¼ cup olive oil (or avocado oil for higher smoke point)
• 2 tablespoons fresh lime juice (about 1 large lime)
• 4 garlic cloves, smashed and chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (enhances that grilled aroma)
• ½ teaspoon sea salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• Optional garnish: chopped cilantro, lime wedges
Tips: choose chicken thighs for extra juiciness; if you prefer a lean cut, chicken breasts work too—just watch the cook time. Fresh lime juice brightens the marinade; bottled won’t quite match that zing.
Directions
1. In a medium bowl, whisk together chipotle peppers, adobo sauce, olive oil, lime juice, garlic, cumin, paprika, salt and pepper. You know what? This mix smells so good you could practically spoon it over rice and call it dinner.
2. Pat chicken dry with paper towels—this helps the marinade cling better—then place it in a large zip-top bag or shallow dish. Pour the marinade over, seal or cover, and massage until every piece is coated.
3. Refrigerate for at least 30 minutes, ideally 2–4 hours. (Pro tip: if you’re pressed for time, even a quick 15-minute soak adds nice flavor.)
4. Preheat your grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates or brush the pan with oil to prevent sticking.
5. Remove chicken from marinade, letting excess drip off. Place on the grill and cook for 5–7 minutes per side, flipping once, until nicely charred and internal temperature reaches 165°F (use an instant-read thermometer).
6. Transfer to a plate and let rest for 5 minutes—this seals in juices and keeps the meat tender.
7. Slice against the grain for maximum tenderness. Serve with cilantro, lime wedges, or slice thin for tacos, burrito bowls, salads or sandwiches.
Servings & Timing
Yield: Serves 4
Prep Time: 15 minutes (plus 30 minutes marinating minimum)
Cook Time: 12–14 minutes
Total Time: Approximately 1 hour (including marinating)
Variations
• Swap chipotle peppers for 2 teaspoons chipotle powder and 1 teaspoon smoked paprika.
• Add a tablespoon of honey or brown sugar for a sweet-spicy glaze.
• Use chicken drumsticks or wings—grill time will vary slightly.
• Toss in sliced bell peppers and onions for instant fajitas.
• Make it dairy-free by skipping any crema-based sides.
• For a citrus twist, mix in orange juice with the lime.
Storage & Reheating
Refrigerator: Store cooked chicken in an airtight container for up to 4 days.
Freezer: Freeze in zip-top bags for up to 2 months—thaw overnight in the fridge.
To reheat: Warm in a skillet over medium heat (add a splash of water) or microwave gently, covered, until heated through.
Make-ahead tip: Marinate the chicken and keep it sealed in the fridge; grill just before guests arrive.
Notes
I tested this recipe with both thighs and breasts—thighs stayed juicier, but breasts keep it lean. If you like a softer smoky edge, stir in a touch more adobo sauce; if your family’s heat-averse, substitute one chipotle pepper with half a roasted bell pepper. A quick tip: let the chicken rest under foil to keep that heat locked in. And honestly, leftovers taste even better the next day—perfect for meal prep.
FAQs
Q: Can I bake this chicken instead of grilling?
A: Yes—you can bake at 400°F for 20–25 minutes, turning once, until it reaches 165°F.
Q: How spicy is this recipe?
A: It’s medium heat; use fewer chipotle peppers for a milder dish.
Q: Can I use dried chipotle powder?
A: Absolutely—use 2 teaspoons powder and skip the adobo sauce.
Q: What’s the best way to get char marks?
A: Make sure your grill or pan is hot and the chicken is patted dry before cooking.
Q: Is this gluten-free?
A: Yes—just double-check your adobo sauce brand for any hidden thickeners.
Q: Can I make extra marinade to serve as a sauce?
A: Only if you reserve some before it touches raw chicken—for food safety, don’t reuse marinade.
Conclusion
This Chipotle Chicken Recipe delivers bold, smoky flavor with minimal fuss, making it a standout in any Mexican cuisine line-up. Whether you’re firing up the grill for friends or craving a spicy, home-cooked meal on a weeknight, this dish has you covered. Give it a try, leave a comment on how it turned out, and explore our street corn salad or carne asada recipes for a full fiesta spread!
Chipotle Chicken Recipe
Ingredients
- 1½ pounds boneless, skinless chicken thighs (or breasts for leaner cuts)
- 2–3 canned chipotle peppers in adobo sauce minced (use 2 for mild, 3 for extra heat)
- 3 tablespoons adobo sauce from the can (adds smoky depth)
- ¼ cup olive oil (or avocado oil for higher smoke point)
- 2 tablespoons fresh lime juice (about 1 large lime)
- 4 cloves garlic smashed and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (enhances that grilled aroma)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Optional garnish: chopped cilantro, lime wedges
Instructions
- In a medium bowl, whisk together chipotle peppers, adobo sauce, olive oil, lime juice, garlic, cumin, paprika, salt, and pepper.
- Pat chicken dry, then marinate in the chipotle mixture for at least 30 minutes, ideally 2–4 hours.
- Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side until charred and internal temperature reaches 165°F.
- Let chicken rest for 5 minutes, then slice against the grain. Serve with garnishes or in various dishes.
