This is the very best Chipotle Chicken Recipe!
This juicy Chipotle Chicken can be prepped and cooked almost immediately or marinated for longer for super convenient and sensationally delicious dinner. The Wet Rub is quick and easy and tastes better than any restaurant!
Favorite ways to serve this Chicken Chipotle Recipe
Living in San Diego (Carlsbad is north San Diego), I have a plethora of Mexican restaurants at my fingertips. Thank goodness, because Patrick and I crave Mexican 90% of the time. But even after all our Mexican tasting, my favorite meat is still my Carne Asada and my favorite Mexican chicken is still my very own Chipotle Chicken recipe! Its a fraction of the cost of dining out, 10X the flavor and you can whip it up on a craving or prep beforehand to be instantly at your fingertips. Serve it with Cilantro Lime Rice and Beans Beans for an easy instant meal or tacos, burritos, empanadas, etc..
I’ve used this same Chipotle Chicken Recipe as the crowning adornment of my Southwest Salad with Creamy Avocado Salsa Dressing, Chipotle Chicken Salad with Mango Dressing, Chipotle BBQ Chicken Salad with Tomatillo Avocado Ranch, Chipotle Ranch Chicken Flatbread, BBQ Chipotle Chicken Sandwiches, and Chipotle TexMex Creamy Roasted Red Pepper Pasta – can you tell I’m obsessed with this Chipotle Chicken recipe?!
Chipotle Chicken ingredients
The Chipotle Chicken marinade is more of a Wet Rub than a marinade. I find this concentrates the flavor for even more robust, fiestalicious chicken.
- Chicken: You will need one pound of chicken for this recipe. I used boneless skinless chicken breasts, however, this recipe will work with any cut of chicken if you adjust the cooking time. Try it on boneless chicken thighs, drumsticks, chicken wings, etc.
- Lime juice: You may use fresh or bottled lime juice, but fresh is always best! The lime juice cuts through the robust, earthy seasonings and helps tenderize the meat by breaking down its fibers and connective tissues.
Chipotle Chicken Seasoning
The Chipotle Chicken is bathed in aromatic Mexican spices of:
- chipotle
- chili powder for a smoky heat
- chili powder
- cumin
- smoked paprika
- garlic
- onion powder
The spices are mixed with olive oil and lime juice to tenderize the meat so its oh so juicy and then slathered all over your chicken. Just look at those spices ready to create a fiesta in your mouth!
Depending on your time, you can cook the chicken right away, or wait 30 minutes or better yet, let marinate 8 hours. The longer the chicken marinates, the more tender and flavorful it will become.
How to make Chipotle Chicken
You can grill your Chipotle Chicken or cook it on your stove. Both produce fabulous results but your grilled Chipotle chicken will naturally be more smoky and have less cleanup. Grilling chicken is not always practical, however, so I’ve included directions for both how to grill your Chipotle Chicken and how to cook it on your stove.
- Pound chicken to an even thickness with the side of a can or meat mallet. This quick step: 1) tenderizes the chicken as it breaks up the tissues and 2) the uniform thickness allows the chicken to cook evenly all over.
- In a small bowl, whisk the chicken rub ingredients together.
- Rub the wet rub marinade evenly all over chicken breasts.
- Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.
Do you wipe marinade off chicken before cooking?
No, you should not wipe the marinade off before cooking. Marinades are designed to enhance flavor by imparting a mixture of spices, herbs, acids, and oils into the meat. Leaving the marinade on the chicken as it cooks creates a savory crust of flavor. It also helps the chicken retain moisture during cooking by acting as a barrier against the heat, preventing excessive moisture loss.
Chipotle Chicken Marinade: stove top directions
- If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.
- Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
Grilling directions for Chipotle Chicken
- If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
- Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) The cooking time will vary depending on the thickness of your chicken.
- Remove chicken from grill and let rest 5 minutes before slicing.
No matter how you cook this Chipotle Chicken – it will be epically flavorful, epically delicious and ready to transform your meal into the best Mexican (fill in the blanks____tacos, burritos, etc.), with crazy little prep and crazy huge flavor. Epic flavor. It’s waiting…
How to store Chipotle Chicken
To store: Store chipotle chicken in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
To freeze chicken in marinade: Add the chicken to the marinade in a freezer safe bag, squeeze out excess air and freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you thaw the chicken in the refrigerator; cook immediately so it doesn’t marinate for too long and become mushy.
To freeze leftover chicken: Let the cooked chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. If you want access to individual pieces of chicken, wrap each chicken breast in plastic wrap before adding to the freezer bag. Freeze for 2 to 3 months.
Chipotle Chicken Recipe FAQs
Yes, chipotle chicken packs some heat, but this recipe is not overly spicy. I would say this recipe is about medium spicy, and should be perfect for most people. To make it less spicy, reduce the chipotle pepper to ½ teaspoon. To make it spicier, increase to closer to 1 ½ teaspoons chipotle pepper.
Chipotle chicken is smoky, spicy and a bit tangy from the lime juice. The chipotle pepper is complemented by the warm, earthy, slightly bitter citrus notes of cumin, smoky sweetness from the smoked paprika and aromatic garlic and onion powders. The zesty lime juice cuts through the robust richness.
The cut of chicken and acidity level of the marinade will determine how long is too long to marinate the chicken. Marinating chicken for too long can make it mushy because the marinade’s acidic components break down the proteins excessively. In most cases, chicken should not be marinated for longer than 24 hours. In cases with a highly acidic marinade, it should not be marinated longer than 4-8 hours. For thin cuts of chicken marinate no longer than 2-4 hours.
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If you love Mexican food, you will also love my Slow Cooker Mexican Chicken, Slow Cooker Carnitas, Skillet Chicken Fajitas, and Slow Cooker Barbacoa Beef!
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Ingredients
- 2-3 chicken breasts pounded thin (1 pound)
Chipotle Chicken Rub
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lime juice
Instructions
- In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.*
- STOVETOP DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
- GRILLING DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
- Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
- Remove chicken from grill and let rest 5 minutes before slicing.
Notes
**Total time does not include marinating chicken as this time will vary per individual.
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Olivia Brown says
This looks really good. I love to get recipe ideas your site. I know the recipes are always terrific.
Jen says
Being reliable is the ultimate comment! Thank you so much Olivia!
Olivia Brown says
You are welcome!
Jenn says
Have you ever cooked this in a crockpot/slow cooker? I’m interested in this method.
Jen says
Hi Jenn, I haven’t but if you haven’t tried my Slow Cooker Mexican Chicken it is fantastic – and you could up the chipotle seasoning. Recipe: https://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/
Katie says
Thanks for sharing this with the web! Delicious! We had it over rice and cauliflower rice veggie mixture. I can think of several ways to use this already!
Jen says
You are so welcome Katie, I’m so happy you loved it! and YES the possibilities are endless – I even add lime zest, toss it in BBQ sauce, anything and everything!
Day says
Tried this recipe in burritos with cilantro lime rice last night and the kids are still begging for more. Great in salads, tacos, burritos. Tried and True, Delicious!!!!
Jen says
Yasssss! Thank you so much for making my day! I’m so happy this chipotle chicken was such a hit!
Sarah says
I made this tonight to go with burrito bowls and it was DELICIOUS! My new go-to recipe. Thank you!
Jen says
Yay! I’m so pleased it’s a new favorite, thanks Sarah!
Maria says
It turned out perfectly!!!! I served with sweet potatoes and broccoli. Thanks for the great recipe.
Jen says
You’re so welcome Maria! Your whole meal sounds delish!
DGarcia says
LOVE THIS RECIPE! I use this marinade a couple times a month. I also follow this stovetop method and no longer have overcooked chicken! Thank you!
Jen says
Thank you so much, I’m so pleased you loved this recipe and are achieving juicy results!
Tina says
This is my favorite go-to chicken recipe for burrito bowls. When my college boys are home, I think we make it at least once a week. It’s perfect, quick and easy, and full of flavor. We don’t like bland food around here, and this is awesome. Thank you! Need to try some of your other recipes since we love this one so much.
Jen says
Thanks so much Tina, I’m so pleased this is a go-to favorite! If you love flavorful food, you’ve come to the right place!
John says
I was wondering if you can substitute thigh for drumsticks? Would I need to make any modifications
Jen says
Absolutely! The only difference is the cooking time. Bake them for about 40 minutes at 400 degrees F or until they reach an internal temperature of 175ºF, flipping the drumsticks once half-way through.
Melissa says
This is my absolute FAVORITE chicken recipe!! Has a bit of spice and delicious dimensional flavor!
Jen says
Thank you so much, Melissa! I am so happy this is your favorite!!
Emily says
Amazing! So glad I tried this out and thankful for it being shared. I sautéed some red onion and peppers to mix in with the cooked chicken and made lettuce cups. This one is getting saved for the weekly rotation is our house. I cooked the chicken on the stove top and kept it on a few minutes longer after flipping to get a crisp. Next time I’m going to add pineapple and serve over coconut rice! So many options.
Jen says
Yay! Thank you so much, Emily, I’m so glad this made it into the weekly rotation! Serving with pineapple over coconut rice sounds delicious!
Anna says
Can I substitute Chipotle peppers for Chipotle powder?
Jen says
Yes, 1/2 teaspoon of chipotle powder is equal to about 1 large canned chipotle pepper. Happy cooking!
sherry hernandez says
Hi Jenn I have made this chicken a few times ,in the oven ,can I
make it in the air fryer? Thanks for always coming through your recipes are awesome!!
Thanks !!!
Jen says
I’m so glad you have been loving the recipes! Yes, this should work fine in the air fryer! Just make sure to get that internal temperature to 165 degrees F!
Pam says
I am looking for a recipe to make chicken for around 200 people for a grad party. I have to make a week or 2 ahead and freeze. How would you reheat this and keep it warm? This looks great but not sure how it would be thawed and reheated and kept warm. I am probably better off with a recipe with a sauce like your Mexican chicken?
Jen says
Hi Pam, you are a saint for making all that food! I would stick with the Slow Cooker Mexican Chicken as you suggested or the Honey Lime Salsa Verde Chicken: https://carlsbadcravings.com/slow-cooker-salsa-verde-honey-lime-chicken-recipe/ because they freeze wonderfully and are way more forgiving when reheated and to keep warm.
The Mexican chicken is phenomenal with the Cilantro Lime Dressing: https://carlsbadcravings.com/cilantro-lime-dressing/
Best of luck!!!!!
Bonnie says
Spice blend is so good! Put just a bit of olive oil on Costco precooked pulled chicken breast, sprinkled with the seasoning blend, warmed over low heat, and squeezed fresh lime over the top. Turned out perfect for rice bowls or tacos.
Jen says
Great idea! I’m so glad you loved the spice blend!
Kamar says
Thank you for this recipe. May I skip chipotle and chili powder in this recipe? My family does not tolerate spicy food. Thanks.
Jen says
Hi Kamar, there won’t be very much flavor without it. I would skip the chipotle powder but keep the chili powder and it should still be pretty mild. Alternatively, try this recipe: https://carlsbadcravings.com/best-grilled-chicken-marinade/
Kandyce S. says
THIS CHIPOTLE CHICKEN RECIPE IS THE BOMMMMBBBBBBB!!! Thank you! Tastes just like it
Jen says
Yay Kandyce! I’m so glad that you loved it!
Susan Bryant says
I’ve made this recipe twice in a pan on the stove top and it was delicious! It’s messy with the oil popping, so the clean up’s a pain haha! I don’t have a grill but I’m wondering if the chicken can be baked in the oven, or will it not turn out as well without searing?
Jen says
Hi Susan, I’m so glad you liked it! We don’t love it quite as much baked, but it would certainly work. I suggest an oil spatter guard for less than $10 on Amazon – a total game changer! https://amzn.to/4i8XW3G
Susan says
Okay that sounds like a great solution, thank you so much!
Jen says
You’re welcome!!