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5 from 1 vote

Chipotle Chicken Recipe

Enjoy this chicken in a salad bowl, rice bowl, in a burrito, or wraps! Be sure to make the Chipotle Honey Vinaigrette as well!
*Please note: chipotle peppers in adobo sauce are spicy and smokey in flavor. If the entire can is too much, just use half, or only a few chipotle peppers in adobo sauce.
For the full "chipotle rice bowl" experience, make my black beans and cilantro rice as well. Click here for the recipes.
Prep Time3 hours 15 minutes
Cook Time15 minutes
Total Time3 hours 30 minutes
Course: Main dish
Cuisine: Mexican American
Keyword: chipotle, chipotle chicken, chipotle chicken marinade
Servings: 4
Author: hipfoodiemom

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.

Notes

*Please note: chipotle peppers in adobo sauce are spicy and smokey in flavor. If the entire can is too much, just use half, or only a few chipotle peppers in adobo sauce.
**Feel free to use chicken breast if you prefer
***Here's my cilantro lime rice recipe and black beans recipe 
Here's my guacamole recipe if you need one