Chipotle Chicken Recipe
This smoky, juicy, and spicy Chipotle chicken is better than takeout! Grill it for a summer dinner, use it for burrito bowls, tacos, or meal prep. Simple, flavorful, and totally addictive.
Equipment
- Grill or grill pan
- Food processor or blender
- Mixing bowl or zip-top bag
- Tongs or spatula
- Cutting board & sharp knife
- Optional: Meat thermometer
Ingredients
- 2 lbs boneless skinless chicken thighs
- 3 chipotle peppers in adobo sauce
- 2 tbsp adobo sauce from the same can
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp lime juice freshly squeezed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp kosher salt
Instructions
- Make the Marinade: Blend chipotle peppers, adobo sauce, garlic, olive oil, lime juice, cumin, oregano, paprika, salt, and pepper in a food processor until smooth.
- Marinate: Add chicken thighs to a large bowl or zip-top bag. Pour marinade over the chicken and mix to coat. Refrigerate for at least 4 hours, ideally overnight.
- Grill: Preheat grill to medium-high. Cook chicken thighs for 5–6 minutes per side or until internal temperature reaches 165°F and edges are charred.
- Rest & Chop: Let chicken rest for 5 minutes, then chop into bite-sized pieces.
- Serve: Use in burrito bowls, tacos, salads, or meal prep containers.
Notes
Spice Control: Remove seeds from chipotle peppers for a milder flavor.
Substitute lemon juice if lime isn’t available.
Alternative Cuts: Chicken breasts work too—just adjust grill time slightly to prevent drying.