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easy chipotle chicken recipe

Chipotle Chicken Recipe

If you’re craving bold flavor and an easy go-to protein, this chipotle chicken recipe is exactly what you need. It’s smoky, juicy, just the right amount of spicy, and endlessly versatile—from burrito bowls to tacos and everything in between.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 280
Ingredients Method Notes

Ingredients
  

  • For the Chipotle Chicken Marinade:
  • 2–3 chipotle peppers in adobo sauce plus 1 tbsp adobo sauce
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice about 1 lime
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano Mexican oregano if possible
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the Chicken:
  • 2 lbs boneless skinless chicken thighs or breasts if you prefer
  • 1 tbsp olive oil for the skillet or grill
  • Fresh cilantro chopped (for garnish)
  • Lime wedges for serving

Method
 

  1. Make the Marinade (5 minutes):
  2. In a food processor or blender, combine chipotle peppers, adobo sauce, lime juice, olive oil, and all the spices. Blend until smooth.
  3. Marinate the Chicken (30 minutes to overnight):
  4. Place the chicken in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat. Marinate in the fridge for at least 30 minutes (overnight is best!).
  5. Cook the Chicken (10–12 minutes):
  6. Heat a skillet over medium-high heat. Add 1 tbsp olive oil. Once hot, add the chicken. Cook for 5–6 minutes per side, or until nicely charred and cooked through (internal temp should reach 165°F). Let it rest for 5 minutes.
  7. 💡 Grill it: Preheat grill to medium-high heat. Grill 5–7 minutes per side for thighs or until juices run clear.
  8. Slice & Serve:
  9. Transfer chicken to a cutting board and slice thinly. Serve hot with lime wedges and fresh cilantro.

Notes

  • Use thighs for the best flavor and juiciness. They're much more forgiving than breasts.
  • Don't rush the marinade. The longer the chicken sits, the more flavor it absorbs.
  • Let it rest before slicing. It keeps all those tasty juices in the meat.
  • Make extra! It stores beautifully and works for tacos, bowls, and even sandwiches.
  • Want it extra spicy? Add another chipotle pepper or a pinch of cayenne to the marinade.
  • Dairy-free: This recipe is already dairy-free!
  • Low-carb or keto: Serve it over cauliflower rice or in lettuce wraps.
  • Burrito bowl style: Serve with black beans, cilantro lime rice, salsa, and avocado.
  • Creamy chipotle chicken: Stir in a splash of cream or Greek yogurt at the end for a sauce.
  • Oven-baked: Bake at 400°F for 25–30 minutes if you don’t want to cook on the stove.
  • Fridge: Store leftover chicken in an airtight container in the fridge for up to 4 days.
  • Freezer: Freeze cooked chicken (sliced or whole) for up to 3 months.
  • Reheating:
    • Skillet over medium heat with a splash of water or oil
    • Microwave: Covered, 1–2 minutes until heated through
    • Oven: Wrap in foil and heat at 350°F for 10–15 minutes