Chipotle Chicken Recipe!! This is my version of the Chipotle Chicken. I don’t know exactly how they make it but I think this recipe is more flavorful!
If you’ve been making the Chipotle Honey Vinaigrette at home, you might have some leftover chipotle peppers in adobo sauce. Rather than leave them in the fridge to never to found again, or maybe that’s just me, I wanted to show you this great marinade you can make to use it all up!
Honestly, any time there’s a marinade involved, I feel like this almost always guarantees a delicious and flavorful chicken. This one uses the leftover chipotle peppers in adobo sauce (I only use one for the vinaigrette recipe), fresh lime juice, red wine vinegar, honey and salt. Blend everything up, throw it on top of your chicken in a large ziploc bag and refrigerate it for at least 3 hours or overnight.
Chipotle Chicken Recipe
After making and tasting this, I was trying to remember what the chicken from Chipotle tastes like. I feel like this one is way more flavorful. This would be incredible grilled but I cooked mine in a pan on the stovetop today. There’s no way around the mess this will create in your pan or just wipe and clean it right away. If you have any tips on how to cook this, let me know! Hope you try this recipe! Enjoy!
Chipotle Chicken Recipe
Equipment
- blender
Ingredients
For the Chipotle Chicken Marinade:
- 1 (7 oz.) can chipotle peppers in adobo sauce* or half if you want the heat more mild
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 teaspoon red wine vinegar
- 1 tablespoon honey
- 1 to 1 1/2 lbs. chicken thigh meat** boneless and skinless
For the Chipotle Honey Vinaigrette:
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 to 2 chipotles in adobo + 1 teaspoon of the sauce
- 2 cloves garlic
- 2 tablespoons fresh lime juice
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon black pepper
- 2/3 cup avocado oil
For the Chipotle Chicken Bowl:
- rice***
- black beans***
- lettuce shredded or chopped
- tomatoes chopped
- guacamole
- serve with tortilla chips if desired
- serve with lime wedges
Instructions
For the Chipotle Chicken Marinade:
- Using a blender, blend/puree everything from the chipotle peppers in adobo sauce to the honey until combined. Place chicken thigh meat into a large gallon sized plastic bag. Pour in the marinade and seal closed. Massage over the chicken until all of the chicken is coated.
- Place into the refrigerator for at least 1 to 3 hours, or overnight. When ready, fire up your grill or cook on your stove top in a pan with a lid over medium high heat. Cook on both sides until the chicken is cooked through completely and no longer pink. Chop up cooked chicken and set aside.
For the Chipotle Honey Vinaigrette:
- Add everything from the red wine vinegar to the black pepper into your blender and blend on high speed until completely combined. With the blender setting on low, slowly pour in the avocado oil from the top and once all in, cover the lid opening and turn the blender setting to a higher speed to blend completely until emulsified.
- Taste and adjust anything as needed. Store in an airtight container or glass jar with a tight fitting lid in the fridge. Tastes best up to one week (if you still have some left by then). Enjoy as a dressing on salads, rice bowls, in sandwiches, wraps, you name it!
For the Chipotle Chicken Bowl:
- Assemble your bowl with the rice on the bottom. Add the cooked chicken and all the other toppings. Drizzle the Chipotle Honey Vinaigrette over the top and enjoy! Serve with tortilla chips and lime wedges if preferred.
This chipotle chicken recipe is so delicious. Smoky, slightly spicy, and sweet – like a homemade version of Chipotle, easy to make, and still delicious!