This Chipotle Chicken Marinade makes flavorful, juicy chicken with the perfect kick and a charred, golden crust. You’ll want it on repeat.
author’s note
Bring Chipotle Home With This Chicken Marinade!
I have a few siblings who live out of state, and two of them don’t have a Chipotle nearby, which just so happens to be their favorite restaurant. So I made it my mission to recreate some of their go-to menu items at home. I started with the obvious: their famous chipotle vinaigrette. But I knew I couldn’t stop there. I had to figure out their chipotle chicken marinade too.
After a few rounds of testing (and justifying some extra visits to Chipotle for “research”), I finally nailed it. And honestly, it turned out even better than I imagined. This has quickly become my go-to chicken marinade, super flavorful, so easy to throw together, and perfect on the grill.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Chicken breasts or thighs | Use boneless, skinless. Thighs stay extra juicy if you prefer dark meat. |
| Red wine vinegar | Apple cider vinegar works in a pinch. |
| Honey | More honey = sweeter, less = spicier. |
| Extra virgin olive oil | Use good-quality oil for best flavor. |
| Minced garlic | Sub ½ teaspoon garlic powder if needed. |
| Seasonings | Adjust amounts to your taste. |
| Chipotle pepper in adobo | Use less for mild, more for spicy. Less also means less flavor. |
| Fresh lime juice & zest | Zest with a microplane and juice with a citrus juicer. |
| Cilantro | Leave it out if you’re not a fan. |
Quick Tip
To store leftover chipotle peppers, freeze them individually on parchment paper before transferring them to a freezer-safe bag. Thaw at room temperature or microwave briefly as needed.
How To Make Chipotle Chicken Marinade (Tips)
- Pound evenly: Flatten chicken to an even thickness so it cooks evenly and doesn’t dry out.
- Oil the grill: Grease grill grates well to keep the chicken from sticking.
- Check temp: Use a meat thermometer to ensure the thickest part hits 160°F.
- Rest the meat: Let grilled chicken rest under foil for 5–10 minutes to keep it juicy.
- Prep ahead: Make the marinade up to 2 days early and refrigerate for quick use.
How To Use Marinated Chipotle Chicken
- Tacos: Dice or shred chicken for corn tortillas with avocado, cotija, and sauce.
- Burrito Bowls: Add to a bowl with rice, beans, salsa, lettuce, cheese, and sour cream.
- Salads: Toss with greens, corn, black beans, avocado, tomatoes, and Cilantro-Lime Dressing.
- Quesadillas: Layer with cheese, peppers, and onions in tortillas. Cook until crisp and dip in reserved marinade.
- Nachos: Bake chicken, beans, cheese, jalapeños, and tomatoes over chips. Finish with sour cream and guacamole.
Quick Tip
Incorporate leftover chipotle chicken into salads, sandwiches, wraps, or quesadillas for a flavorful, quick meal the next day.
[stroage]Store leftover grilled Chipotle Chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or microwave until warmed through.[/storage]
More Chicken Marinade Recipes:
Chipotle Chicken Marinade
Video
Equipment
- Small blender or food processor
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/3 cup olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon chipotle peppers in adobo sauce see note 1
- 2 limes
- 2 tablespoons finely chopped cilantro optional
Instructions
- Zest the lime with a zester to get 1 teaspoon zest. Juice it using a citrus juicer to get 1 tablespoon lime juice. Trim the chicken breasts of fat and evenly slice them in half horizontally. Use a meat mallet of the bottom of a frying pan to pound the breasts to an even thickness. Don’t flatten them, just ensure they’re uniform. Place the prepared chicken in a large resealable bag and set aside. For thighs, just trim excess fat and place directly into the bag.
- To prepare the marinade, add all ingredients except chicken and cilantro to a small blender or food processor. Blend until smooth, then stir in cilantro. Remove 1/3 cup of the mixture and reserve for a finishing sauce later.
- Add the rest of the marinade to the bag with the chicken. Seal the bag, then knead with your hands to ensure all the chicken is well coated. Place in the fridge and marinate for at least 30 minutes, up to 8 hours.
- Preheat a grill to medium-high heat, about 450°F. Generously oil the grill. I drench a rolled-up paper towel in vegetable oil, hold it with tongs, and rub it over the grill grates. Don’t skip this step!
- Using tongs, pick up chicken from the bag and allow excess marinade to drip off. Place chicken flat on the grill. Grill the chicken and flip halfway through, about 3–5 minutes per side, or until the thickest part of the chicken registers 160°F and the meat is nicely charred. I use a metal spatula to scrape up and flip the chicken to the other side. Carryover heat will take the chicken to 165°F.
- Transfer chicken to a plate and cover with foil. Allow chicken to rest for 5–10 minutes so the juices can redistribute. Thinly slice or chop. Taste and add a sprinkle more salt if needed. Warm reserved 1/3 cup of marinade and drizzle or brush it evenly over the chicken. Optionally garnish with more cilantro and lime wedges and enjoy! See note 2 for more serving suggestions.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking up an easy, chipotle, chicken
recipe And this was absolutely amazing. I’m
saving this recipe and will be making it often!
Thank you so much!
I am so thrilled to hear this! Thanks so much Kimberly! 🙂
Amazing recipe!!! Me and my family love it!! Perfection!! It is our family’s favorite chicken
YAY! So thrilled to hear this! Thanks Veronica! 🙂