Chipotle Chicken

Smoky, bold, slightly spicy, and deeply savory… that my friends in my Chipotle Chicken!! Chipotle peppers, garlic, warm spices and fresh lime come together to create a bold marinade. The chicken slowly soaks up all that deep, smoky flavor, and once it hits the grill or oven, the aroma alone is enough to make everyone hungry.

Growing up in India, meat dishes at home were never shy with spices. Later, while exploring Mexican cooking, chipotle peppers quickly became one of my favorite ingredients. They bring a smoky, deep heat that works beautifully with chicken.

If you’ve tried some of my other bold chicken recipes like Peruvian Chicken or Tandoori Chicken, you know how much a good marinade can transform simple chicken into something unforgettable.

Why You’ll Love This Chipotle Chicken

• Big smoky flavor: Chipotle peppers in adobo give this chicken its deep smoky taste with just the right amount of heat. Along with garlic, spices and lime, the marinade builds bold flavor in every bite.
• Great for grill or oven: You can cook this chicken on the grill for a little char, or bake it in the oven for an easy dinner. It turns out great either way, making it perfect all year round.
• Juicy and tender: Chicken quarters work really well here because the dark meat stays juicy as it cooks. The marinade also helps keep the chicken moist and full of flavor.
• Versatile: This chicken fits into so many meals. Serve it with rice and beans, slice it into tacos or burritos, or add it to salads and bowls for a smoky, satisfying dish.

What Is Chipotle Chicken?

Chipotle Chicken is a smoky, boldly seasoned chicken dish built around chipotle peppers in adobo sauce, one of the most recognizable ingredients in Mexican cooking. Chipotle peppers are smoked and dried jalapeños that are preserved in a tangy tomato-based sauce.

Many people also recognize the name from the popular burrito chain Chipotle Mexican Grill, where their famous chipotle chicken is grilled and served in tacos, burritos and bowls.

This recipe is very much in that same spirit. While it’s not an exact copy of their recipe, it’s definitely inspired by that style of smoky chipotle marinade.

Ingredients Needed

You will find exact ingredient amounts in the recipe card at the end of this post. Here are the things you need:

• Chicken – I like using chicken leg quarters for this recipe. The dark meat stays juicy and flavorful during grilling or roasting. Bone in thighs are also a great choice.
• Red onion – Adds sweetness and depth to the marinade. You can use white or yellow onion if that’s all you have.
• Garlic – A generous amount.
• Chipotle peppers in adobo sauce – The star ingredient. These smoky peppers bring heat, depth and that signature chipotle flavor.
• Salt and pepper – Essential for seasoning.
• Paprika – Adds color and touch of sweetness that complements the smokiness of the chipotle.
• Cumin – A staple in Mexican and Tex-Mex cooking.
• Oregano – I use Mexican oregano when I happen to have it around, but regular works great too.
• Olive oil – Helps the marinade coat the chicken and keeps it moist while cooking.
• Lime juice – Freshly squeezed.

Follow me on YouTube!

Check out my brand new YouTube channel. New videos every week!

youtube

How To Make Chipotle Chicken

Make marinade: The first step is making the marinade. Add the red onion and garlic cloves to a blender and give it a few pulses. Then add chipotle peppers with their adobo sauce, salt, pepper, paprika, cumin, oregano and lime juice and blend everything until it becomes a smooth, thick red sauce. Finally, add the olive oil and give it a final blend.

Marinate chicken: Place the chicken quarters in a large bowl and pour the marinade all over them. Using your hands, rub and massage the marinade into the chicken so every piece is completely coated. Once everything is well coated, cover the bowl and refrigerate the chicken for at least 4-6 hours. If you have the time, letting it sit overnight makes the flavor even better.

When you’re ready to cook, take the chicken out of the refrigerator about thirty minutes ahead of time to come up to room temperature.

Grilling Method

When I’m grilling this chipotle chicken, I start by heating the grill to medium, around 375–400°F. I lightly oil the grill grates so the chicken doesn’t stick.

The chicken goes on the grill skin side down first. At this point I leave it completely undisturbed for about 6–8 minutes so the skin has time to brown and develop a little char.

Once the skin is nicely browned, I brush some of the leftover marinade over the chicken and then flip it. After a few minutes of cooking on the other side, I brush it again with marinade and turn it back over.

From there I keep cooking the chicken this way, letting it cook for a few minutes between turns and brushing more marinade on each time I flip it. This repeated basting builds more of that smoky chipotle flavor while helping the chicken stay juicy.

Once the internal temperature reaches 180-185°F in the thickest part, I take the chicken off the grill and let it rest for about five minutes before serving.

Oven Baking Method

If I’m making it in the oven instead, I start by preheating the oven to 400°F. The marinated chicken quarters go into a baking dish or sheet pan, and I spread any extra marinade from the bowl over the top.

It takes about 40–45 minutes for the chicken to cook through. Once done, I let the chicken rest briefly before serving so the juices settle back into the meat.

Alpana’s Tips

• Use bone-in chicken: For this recipe I really like chicken quarters. The dark meat stays juicy while cooking, and the skin gets beautifully charred on the grill or slightly crisp in the oven. You can also use thighs or drumsticks if that’s what you have.
• Let the chicken marinate longer if possible: 4-6 hours will work, but overnight is even better. A longer marinating time gives the chicken deeper smoky flavor.
• Don’t skip the basting while grilling: Brushing the chicken with leftover marinade each time you flip it builds layers of flavor as it cooks. It also helps keep the chicken juicy
• Use a meat thermometer: Chicken quarters are thick, and the easiest way to know they are done is checking the internal temperature. Though chicken is safe to eat at 165°F, I let my dark meat cook to 180-185°F so it’s nice and tender.

What To Serve With Chipotle Chicken

This smoky chicken fits into so many meals. A scoop of rice works beautifully, along with some black or pinto beans. Cilantro lime rice or simple Mexican rice are both great options. I also like some of that addicting Aji Verde for dipping.

It’s also fantastic sliced or shredded for tacos. Warm tortillas, a little avocado, some fresh pico de gallo and a squeeze of lime turn this chicken into an easy taco night.

If you want something lighter, slice the chicken and add it to a salad with avocado, tomatoes and a simple lime dressing. The smoky chicken adds so much flavor.

Leftovers & Storage

This chicken stores very well, so you can grill a batch and use it throughout the week. Store the chicken in an airtight container in the refrigerator for up to 4 days.

To reheat, warm it gently in the oven, or in the microwave until heated through.

Once you make my version of Chipotle Chicken the first time, you’ll see why this recipe easily earns a regular spot in the dinner rotation.

And don’t be surprised if the smell alone pulls everyone into the kitchen before it even hits the table. That chipotle marinade has a way of announcing dinner long before you call it.

More great grilling recipes:
Vietnamese Pork Chops
Grilled Flank Steak
Picanha Steak
Churrasco
LA Galbi
Pork Souvlaki
Crying Tiger

Recipe Video

Chipotle Chicken

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This Chipotle Chicken is smoky, juicy, and packed with bold flavor from chipotle peppers, garlic, and spices. Perfect for grilling or baking, and great for tacos, bowls, and easy weeknight dinners.

Print

Ingredients

• 4 chicken quarters
• ½ medium red onion, roughly chopped
• 8 garlic cloves, peeled
• 7oz chipotle peppers in adobo sauce
• 2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon paprika
• 2 teaspoons cumin
• 1 tablespoon oregano
• ¼ cup olive oil
• 1 lime, juiced

Instructions

1. Add the red onion and garlic cloves to a blender and give it a few pulses. Then add chipotle peppers with their adobo sauce, salt, pepper, paprika, cumin, oregano and lime juice and blend everything until it becomes a smooth, thick red sauce. Finally, add the olive oil and give it a final blend.
2. Pat the chicken quarters dry, place in a large bowl and pour the marinade all over. Using your hands, rub and massage the marinade thoroughly into the chicken so every piece is well coated, making sure to work some of the marinade into the crevices around the joints.
3. Cover and refrigerate for at least 4-6 hours, though overnight will give the best flavor. Remove the chicken from the refrigerator about 30 minutes before cooking so it can lose the chill.

Grilling Method:

1. Preheat the grill to medium heat (about 375–400°F). Lightly oil the grill grates to prevent sticking.
2. Place the chicken quarters on the grill skin side down first. Grill for about 6–8 minutes.
3. Flip the chicken and continue grilling with the lid closed, turning occasionally and basting with the leftover marinade, for about 40-45 minutes, or until the internal temperature reaches 180-185°F in the thickest part of the chicken.
4. Remove from the grill and let the chicken rest for 5 minutes before serving so the juices settle.

Oven Baking Method

1. Preheat the oven to 400°F.
2. Arrange the marinated chicken quarters in a baking dish or on a sheet pan lined with foil or parchment. Spread any remaining marinade over the top.
3. Bake uncovered for 45–50 minutes, until the chicken is fully cooked and reaches 180-185°F internally.
4. For extra color and slightly crisp skin, switch the oven to broil for the last 3–5 minutes, watching closely so it doesn’t burn.
5. Remove the chicken from the oven and allow it to rest for 5 minutes

Notes

1. You can use bone-in skin on thighs, drumsticks or whole chicken.
2. Marinating the chicken for a longer time lets the flavors really soak into the meat, which is a complete game changer. Marinating overnight in the refrigerator, or at least first thing in the morning if cooking for dinner, provides the best results.
3. Bringing the chicken almost to room temperature before roasting is key. Taking the chicken out of the fridge about 30 minutes before cooking helps with more even cooking.
4. Watch for flare-ups, as the fat dripping out of the skin can catch fire. If the chicken starts browning too quickly, move it to indirect heat.
5. For fall-off-the-bone tender dark meat, the internal temperature should reach at least 180°F. If using chicken breasts, cook to 165°F.
6. Leftovers and Storing: Like any roast chicken, this is great as leftovers. Simply cover and refrigerate up to 4 days, and you are all set for lunches or dinners. You can freeze it in freezer friendly bags for up to 3 months. Simply thaw overnight in the refrigerator and warm it through in the microwave.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 443Total Fat 30gSaturated Fat 6gUnsaturated Fat 24gCholesterol 79mgSodium 1318mgCarbohydrates 23gFiber 5gSugar 10gProtein 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.