chipotle chicken

Skip the restaurant and make your own copycat Chipotle Chicken recipe at home. The marinade is quick, easy, healthy, and tastes even better than the real thing! Make white meat or dark meat and follow my instructions for either baking or grilling.&nbsp;

Chipotle Chicken Recipe (Copycat)

red onion (coarsely chopped)

garlic

adobo sauce ((see notes))

ancho chile powder

olive oil rice

cumin

oregano ((see notes))

Salt and black pepper

chicken

To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.&nbsp;Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.

Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.

To make the marinade (see recipe notes for dried chiles method):

Heat 2 tablespoons oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Depending on the size of your skillet, you can cook the chicken in batches.

Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

To make the chicken on the stove:

Preheat over medium-high heat. Coat with 2 tablespoons oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165°F on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1 - 2 tablespoons oil to your grilling surface between batches.

To make the chicken on the grill:

Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165°F when tested with an internal thermometer.

To bake the chicken in the oven (preferred method for white meat):

https://content.jwplatform.com/videos/eM6GiOon.mp4

Skip the restaurant and make your own copycat Chipotle Chicken recipe at home. The marinade is quick, easy, healthy, and tastes even better than the real thing! Make white meat or dark meat and follow my instructions for either baking or grilling.

Chipotle Chicken Recipe (Copycat)-Culinary Hill

Sooo, how about some fresh flavors and colorful Mexican food to brighten up your day?

Chipotle Pineapple Chicken Tinga Quesadilla Tostadas With Tequila Lime Pickled Jalapeño'S.

pineapple juice

orange juice

(14 ounce) can fired roasted diced tomatoes

onion

garlic (minced

chipotle chiles adobo (chopped)

salt

ginger

cinnamon

pineapple (diced + more for serving)

chicken thighs or breast (or combo)

corn or flour tortillas

cheddar cheese

cilantro (chopped + more for serving)

avocado (pineapple wedges + catija cheese, for serving)

jalapenos (thinly sliced)

lime (sliced)

apple cider vinegar

tequila

sugar

Chipotle Pineapple Chicken Tinga Quesadilla Tostadas with Tequila Lime Pickled Jalapeño's.

To make the tequila lime pickled jalapeños, add the jalapeños to a glass jar. Sprinkle with sugar. Add the vinegar, tequila and lime juice. Toss. Let sit at room temperature for 20-30 minutes. After 30 minutes you can then cover and store in the fridge until ready to use.

To make the tinga. In the bowl of a crockpot, combine 1 cup pineapple juice, the orange juice, tomatoes, onion, garlic, chopped chipotle chiles, salt, cumin, ginger, cinnamon and pineapple. Give it a stir and then place the chicken in the mixture. Cover and cook on low for 5-7 hours or high for 4-5 hours.* Keep an eye on the chicken towards the end of cooking and if needed add the remaining pineapple juice, I did.

Once the chicken is cooked, shred with two forks and toss with the sauce. Cover and keep warm.

Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add two tortillas. Top each with about 1/4 cup of shredded cheese and a sprinkle of cilantro. Top each with another tortilla. Cook until crisp, about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining tortillas.

To assemble, place the quesadilla crisps on a plate. Top with the pineapple chicken tinga, a few slices of avocado, fresh pineapple, catija cheese and the tequila pickled jalapeños. Enjoy!

Smoky, spicy and delicious, this Grilled Chipotle Chicken is bathed in the most flavorful marinade. Grill the chipotle chicken ahead and reheat on busy weeknights, or store it in the flavorful chipotle marinade, then fire up the grill after work. Use in burrito bowls, salads, tacos, or pasta. So EASY and oh so tasty!

Mexican Grilled Chipotle Chicken Recipe 

lbs chicken thighs

olive oil

chipotle peppers (canned) adobo sauce

shallot

coriander

chili powder

oregano

Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 mins or up to 3 days.

Grill each side of chicken 6-7 minutes, or until good grill marks appear. Lower heat and move chicken to cooler side of the grill and continue to grill until chicken is cooked through and internal temperature reaches 165F.

Let it rest 5-10 mins before serving and squeeze with lime. Sprinkle with optional cilantro.

Oldie but goodie.   Love this grill chicken.  I’ve made it as a split chicken, thighs, drum sticks, wings and Breast are juicy not dried out.

This is my favorite new recipe this year. Absolutely fantastic. Don't be afraid to marinate it the entire three days!

PS.  Thanks, again, Sylvia.  My very-foodie friends (one owns a very popular restaurant in Vancouver, BC) said this was the best chicken they have ever had!

Excellent recipe! Made it for a potluck yesterday and it was a huge hit. Everyone asked me to share the recipe! Very very flavorful! Great for a summer BBQ!

This is the best! We served this to friends we had over and they loved it too. We both thought it was as good as any restaurant.

This was so delicious!!  i added a littel fesh lime juice to the marinade.  i love the rcipies on this site!  Thank you!!

So easy and flavorful.  I served it with avocado, cilantro and lime.  Loved how it came together so quickly and the family loved it.

So incredibly yummy.   I don’t normally take the time to write reviews, but I had to give credit where it was due!

Very good flavor, the only thing I did different was adding chipotle peppers. We’d like it spicy.

I had searched forever for a good spicy marinade after tasting this amazing tri tip we found at Costco... We've never seen it again but then I came across your recipe. I fudge it a little and add an entire can of chipotle chiles and measure garlic/spices by hand, but this is amazing. Try it on filet mignon if you want mouth watering amazement. Thank you thank you thank you.

I've made this 3 times in the space of 3 weeks and it always amazes! Thank you for this recipe!!

This chicken was absolutely delicious.  I made it exactly as written and used boneless thighs.  The whole family raved about it.  Only thing I’ll do differently next time is double the recipe!!

This meat has phenomenal flavor.  It is easy and fast and a real crowd pleaser.  It is also a beautiful looking dish and works well in the rice bowl recipe as well.  I am making this again tonight because my family absolutely loves it. I love this website as it has so many healthy, fast and tasty meals and the site is so incredibly beautiful! Such talent.  Thank you for sharing!

Made this last night and it was so yummy.  My teenage son asked if we could always have this chicken available in the fridge.

I LOOOOOVE this recipe!  I made it exactly as printed except I added some lime juice to the chicken a few hours before cooking.  Don't add it days before as the lime will cook the chicken.  I used boneless skinless chicken thighs and bone in and both were delicious.  Highly recommend!

Fantastic chicken marinade- or for anything, really. I only marinated the chicken for 30 minutes and it still turned out delicious. I have tried many recipes from this blog and they’ve all been terrific - thank you!

These chicken quesadillas are packed full of flavor and cheesy goodness!

Cheesy Chipotle Adobo Chicken Quesadillas

poblano pepper, sliced

(14 ounce) can fire roasted diced tomatoes

chipotle peppers

kosher salt and pepper

fresh cilantro, chopped

corn tortillas

rice

plain Greek yogurt

lime

mango, pickled red onion, jalapeños, cilantro, and limes,

1. Heat 1 tablespoon olive oil in a medium size pot over high heat. When the oil shimmers, add the chicken and season with salt and pepper. Cook until seared on both sides, about 3 minutes per side. Add the poblano pepper and cook 3-4 minutes or until just charred.&nbsp;2. Reduce the heat to medium. Add the tomatoes, 1/2 cup water, the chipotle peppers, chili powder, oregano, cumin, salt and pepper. Stir to combine and then simmer 15-20 minutes, or until the chicken is cooked through and shreds easily. Shred the chicken in the pot. Remove from the heat and stir in the cilantro.&nbsp;3. Preheat the oven to 450 degrees F.&nbsp;4. On a baking sheet, rub the tortillas with the remaining 1 tablespoon olive oil. Lay 4 tortillas flat and then layer evenly with cheese, rice, and chicken. Add the top tortilla. Transfer to the oven and cook for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.&nbsp;5. Meanwhile stir together the yogurt and lime zest. Season to taste with salt.6. Serve the quesadillas topped with diced mango, jalapeños, fresh cilantro, and drizzled with yogurt. EAT!

Enjoy this Chipotle chicken recipe from the comfort of your own home. Not only is it crazy-easy to make, but it should save you a few bucks to boot!

Chipotle Chicken Recipe

chipotle chile pepper

dried ancho chile pepper

water

red onion,

sea salt

black pepper

chicken thighs

Place chipotle and ancho chile peppers in a bowl and cover it with water. Cover the bowl and let it sit for 10-12 hours to reconstitute and soften. Drain the water. Slice the peppers open and remove the seeds.

To a food processor or blender, add the peppers, red onion, garlic, salt, cumin, oregano, and black pepper and blitz until a coarse paste is formed. Pour olive oil and blend until smooth.

Place chicken thighs in a Ziploc bag and pound them to 1/2-inch thick with a meat mallet. Add the spice marinade to the bag and seal it. Massage the bag to coat the chicken. Marinate for at least 8 hours.

Preheat a grill with top and bottom plates to medium-high heat. Grill the chicken until no longer pink in the center and the juices run clear, about 5-10 minutes. Use an instant-read thermometer to test for doneness.  Cooked chicken has an internal temperature of 165 degrees Fahrenheit.

Let the chicken rest for 5 minutes. Then, slice chicken into strips, serve, and enjoy!

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It&#39;s an easy and flavorful dinner main dish!

Honey Chipotle Chicken

Tbsp honey (0.54)

Tbsp lime juice (about one lime) (0.59)

garlic, minced (0.08)

salt (0.02)

Tbsp cooking oil, divided (0.08)

boneless, skinless chicken thighs (6.78)

green onions (optional) (0.22)

Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.

Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.

Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.

When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.

Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.

Top with sliced green onions and serve.

This quick and easy chipotle chicken recipe is made with boneless, skinless chicken thighs (or breasts). It&#039;s smoky, spicy, and delicious for homemade burrito bowls, tacos, quesadillas, and more.

chicken thighs (trimmed of fat (about 8 thighs))

kosher salt (and fresh ground black pepper, to taste)

chipotle

Season Chicken: Season the chicken thighs with salt and pepper on both sides.

In a mixing bowl, combine the minced garlic, chipotle in adobo sauce, ancho chile powder, ground cumin, and dried oregano. Rub the spice mixture evenly over the chicken thighs, making sure they are thoroughly coated. Let them sit a few minutes to let the flavor set in. You can cook right away or refrigerate as long as overnight, the longer the more flavorful!

Preheat a large skillet or griddle over medium-high heat and spray with oil.

Place the chicken thighs in the skillet and cook for about 6 minutes per side or until browned on the outside and the inside reaches an internal temperature of 165°F.

Remove the chicken from the skillet and let it rest for a few minutes before serving. This will help the juices redistribute for maximum flavor. Slice it up and serve in tacos, rice bowls, burritos, etc.

Skillet Method:

Preheat your grill or grill pan to medium-high heat. Grease the grill grates or grill pan with oil to prevent sticking.

Place the chicken thighs on the grill or grill pan and cook for approximately 6-8 minutes per side, or until they are fully cooked and reach an internal temperature of 165°F.

Once cooked, remove the chicken from the heat and let it rest for a few minutes before serving. Resting allows the flavors to meld together and the juices to redistribute. Slice it up and serve in tacos, rice bowls, etc.

Grill or Grill Pan Method:

Preheat your air fryer to 400°F. Place the seasoned chicken thighs in a single layer in batches as needed in the air fryer basket.

Cook the chicken for 14-15 minutes, flipping them halfway through to ensure even cooking. Check the internal temperature with a meat thermometer to confirm it has reached 165°F.

Once cooked, transfer the chicken thighs to a plate and let them rest for a few minutes before serving. This step ensures that the chicken remains juicy and flavorful. Slice it up and serve in tacos, rice bowls, etc.

Air Fryer Method:

Flavorful chicken, seasoned with a honey chipotle marinade, fresh veggies, and the most delicious spicy lime tahini dressing all come together in this filling and healthy lunch bowl.  These bowls are hearty, full of whole grains and veggies, and a filling and delicious way to keep you feeling energized!

Honey Chipotle Chicken Bowls with Spicy Lime Tahini Dressing

chicken breast,

tbsp avocado or coconut oil

lime juice

chipotle powder

paprika

tsp cumin

tsp salt

garlic powder

onion powder

tbsp honey

tahini

green onion

cilantro

Brown or white rice or quinoa

Romaine lettuce

Cilantro

onions

Avocado

Tomatoes

Add all of the chicken marinade ingredients to a small bowl and whisk together until well combined. Add the chicken and let it marinade for thirty minutes or up to overnight.

After the chicken has marinated, discard the excess liquid. Heat a large skillet over medium-high heat. When the skillet is hot, add one tablespoon of oil to the pan. Next add the chicken to the skillet and cook for 3-4 minutes on each side until the chicken is browned and fully cooked through. Remove the chicken from the pan. Do not overcrowd the skillet when cooking the chicken to ensure it browns. You may need to cook the chicken in batches. 

Make the lime tahini dressing by adding all of the dressing ingredients to a high powered blender of food processor. Blend until smooth and creamy.

Assemble your bowls. Start with your grain, then add the chicken, and finally your toppings. Drizzle the lime tahini dressing over everything and enjoy!

Whenever I don't have tahini I use hummus, works like a charm

This was SO good. Best chicken marinade I’ve made in a long time!!

This recipe is soooooo good! And it’s also very versatile to add whatever veggies you have on hand. I added beets, cucumbers, carrots, tomatoes, red pepper, cilantro, avocado, and lettuce! Yum!

I loved this chicken marinade and its citrus notes! This is a great recipe to use up ingredients that you have on hand.

Made. It. Love it. Husband approved. Will be a weekly staple. The marinade- I mean, there are no words. Truly delicious. The dressing? Woah. I’m obsessed! Thank you!!!!

My husband and I made these bowls for lunch one day about a month ago, and we’ve meal prepped them every week since! They are the perfect combination of flavors, keep us full, and we feel great about what we are putting into our bodies. Love this recipe and it has become a staple in our house.

Delicious! Working from home, with a toddler and a baby on the way, I am always looking for easy recipes that are flavorful and full of real foods. The sauce is so yummy, the marinade was perfect and so easy to throw together between meetings and nap time! 100% going into our monthly recipe rotation.

Loved this dressing, and could be used for so many things! Added some toppings to use up summer garden veggies as well. Will definitely be making this again!

It was absolutely delicious and sooo easy. I will make it again and again.

This dressing is amazing!! The chicken marinade is flavorful and the whole recipe comes together so quickly. Highly recommended!

Love this recipe, could eat again and again (and I have!)

That combo was so good!! Easy to follow recipe, loved it! Loved the flexibility with the topping ideas!

I made this when I had family over and it was SUCH A HIT! My mom and sister both asked for the recipe. I could dip chips in that sauce everyday 😁. I will definitely make this again!

This meal will change your life! I made this meal for the first time this past summer and now it is a staple in our household! So good!!

Holy Chipotle! We LOVE the chicken marinade, but we used way too much dressing, so its super spicy. Maybe less chipotle next time!

This was great! I used sweet potatoes as the base and it worked so well with the dressing! Definitely will be making again!

Amazing!!  The dressing deserves its own website. Thank you for sharing your creation and talents!

This recipe is amazing!  The marinade almost caramelizes on the chicken, and it's delicious.  The sauce is fantastic; I want to make a big batch of it next time just to keep in the fridge as a dressing.

Amazing! I will absolutely be making these again!

This is one of my absolute favorite recipes to meal prep for lunches! My favorite thing about Ashlea’s recipes are her dressings/sauces. They are amazing every time!

Delicious! I loved the addition of pickled onions.  Great for meal prep.

Amazing!!!

I recently found your blog (I’ve been living under a rock), and I’m so happy I found you! This recipe was so good! I’ve already saved more of your recipes, and I can’t wait to cook again. Thank you!

Just finished devouring this. So so delicious!

Delicious salad!! Dressing definitely had a kick to it but not too crazy. Thumbs up from the hubs and I!

Absolutely delicious. I substituted tempeh for the chicken for a meat-free meal. I marinated the tempeh overnight and baked at 350 for 20 minutes. So flavorful! Thanks, Ashley!

Chicken was spot on! Absolutely delicious. 

I am not a fan on tahini so cannot comment on the dressing!

We love this chicken marinade! Such a delicious addition to our dinner rotation

This recipe is by far one of our all time favorites - we make a double batch of this salad dressing every couple of weeks and always have the ingredients on hand. It's truly our go-to salad/meal! We are vegetarian so we've never made it with the chicken, but we have used the marinade ingredients with tofu and it's turned out great (also we've skipped that part completely sometimes for simplicity and it also is still delicious). We've also hard boiled eggs and sliced them and added to the top - also delicious with it! I feel like this is one of the best salad recipes out there.

Super delicious chicken marinade! Another winner from Ashlea!

I made this as meal prep for lunches and it is SO good! One thing I love about Ashlea's recipes is that they are always packed with flavor. This recipe does not disappoint!

Just did this recipe for our diner. 

It was excellent. Even my kids loved it, it's sure gonna be a staple in the house. 

Thank you so much!!

Flavor is the word of this dish! So so so good! Made it for meal prep and it’s been amazing! Love the chicken marinade and the dressing!

DELICIOUS! The marinade, the tahini dressing was TAHINI-ING! Everything was tasty! I added black beans, peppers, and red onion. Yummy!

Another meal prep winner! In the future, I would probably make half the amount of sauce. I ended up with a lot of leftovers. I also chose to broil my chicken. Highly recommend!

Oh my goodness, this bowl is SO delish! The sauce, chicken, everything! 
I followed the recipe to a T, the only modification I made was to use only 1 tbsp of honey in my chicken marinade versus 2, and the flavor was still perfect for my taste buds. 
Thank you so much for continuing to post yummy, easy and fun meals for us to try

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