Go Back
Chipotle chicken recipe

Smoky & Juicy Chipotle Chicken Recipe

This smoky and juicy chipotle chicken recipe brings bold Mexican-inspired flavors to your table. Marinated in chipotle peppers, garlic, honey, and spices, the chicken turns out tender, slightly spicy, and packed with flavor. Perfect for grilling, baking, or even a quick stovetop dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican, Mexican-American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts or thighs boneless, skinless
  • 2 chipotle peppers in adobo sauce more for extra heat
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1 tbsp honey
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Method
 

Marinate the Chicken
  1. In a blender or food processor, combine olive oil, chipotle peppers in adobo sauce, garlic, honey, cumin, oregano, paprika, lime juice, salt, and pepper. Blend until smooth.
  2. Place the chicken in a large bowl or zip-top bag. Pour the marinade over, coating evenly.
  3. Cover and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.
Cook the Chicken
  1. Preheat your grill, oven, or skillet.
  2. Grill: Cook on medium-high heat for 5–7 minutes per side until charred and fully cooked.
    Oven: Bake at 400°F (200°C) for 30–35 minutes, until the internal temperature reaches 165°F (74°C).
    Stovetop: Cook in a skillet over medium-high heat for 6–8 minutes per side.
    Slow Cooker (optional): Cook on low for 4–6 hours until tender.
Serve
  1. Once cooked, let the chicken rest for 5 minutes to keep it juicy.
  2. Slice, garnish with fresh cilantro, and serve with tortillas, rice, or vegetables.

Notes

  • Adjust heat by adding or reducing chipotle peppers.
  • For extra smokiness, grill over charcoal or add smoked paprika.
  • Chicken thighs are juicier and more forgiving than breasts.
  • Leftovers store well in the fridge for 3–4 days or freezer for up to 3 months.
  • Great for salads, wraps, tacos, or burrito bowls.