Go Back
Finished chipotle chicken recipe dish served with lime, cilantro, and sides of salsa and guacamole.

Chipotle Chicken Recipe

Chef Luna’s Chipotle Chicken Recipe delivers smoky, spicy flavor in a quick, easy meal. Perfect for tacos, bowls, salads, or a speedy weeknight dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican, Tex-Mex
Calories: 280

Ingredients
  

Chipotle Marinade
  • 2 chipotle peppers in adobo finely chopped (more if you want extra heat)
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp lime juice fresh
  • 1 tsp ground cumin
  • 1 tsp paprika smoked paprika optional
  • 1 tsp salt or to taste
  • 1 tsp honey optional, to balance heat
Chicken
  • 4 boneless skinless chicken breasts or 6 small chicken thighs
  • fresh cilantro for garnish

Equipment

  • Skillet or Grill Pan
  • Mixing bowl

Method
 

  1. In a bowl, combine chopped chipotle peppers in adobo, olive oil, minced garlic, lime juice, cumin, paprika, salt, and honey if using. Stir until smooth to form the marinade.
  2. Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Refrigerate for at least 15 minutes; up to 1 hour if time allows.
  3. Heat a skillet or grill pan over medium-high heat and add a thin drizzle of olive oil. When hot, add the marinated chicken, cooking about 6-7 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned.
  4. Remove the chicken from the pan and let it rest for 5 minutes to allow juices to redistribute. Slice against the grain into strips.
  5. Serve hot: use in tacos, bowls, salads, wraps, or alongside roasted vegetables. Garnish with fresh cilantro and a squeeze of lime.

Notes

Marinating longer deepens flavor. Use chicken thighs for juicier results or chicken breasts for a leaner option. Swap chipotle with smoked paprika + chili powder if unavailable.