This grilled chipotle chicken is smoky, juicy, and full of bold flavor thanks to a simple chipotle marinade. Perfect for grilling, meal prep, tacos, or bowls. Video.
Hello, again. Don’t you love mornings, when the sun is shining and the day is still brand new? Every morning is a fresh new start. This was our dinner last night, and I am already looking forward to the leftovers today. This Chipotle chicken recipe is so simple yet full of amazing flavor thanks to the smoky, spicy, and deep marinade. It is perfect for entertaining, weeknight dinners, or making big batches for meal prep.
What you’ll love about this recipe is that you can grill the chicken ahead, store it in the fridge during a busy workweek, then pull it out and reheat it as you need it. Or marinate them ahead and grill them as needed. Either way, they are delicious in tacos, burrito bowls, salads and wraps, or simply on their own with a side of grilled corn or veggies. A super-tasty, all-around flavor bomb that will make your taste buds happppppppy.
If you would rather bake the chicken, go to the Chipotle Burrito Bowl recipe for instructions!
Grilled Chipotle Chicken Ingredients
- Chicken thighs or breasts - The hearty, protein-rich base of the dish. Boneless, skinless chicken thighs stay especially juicy and flavorful on the grill, while chicken breasts offer a leaner option that still works beautifully with the bold marinade.
- Olive oil - Helps carry the spices and keeps the chicken moist and tender while grilling. It also promotes nice browning and caramelization.
- Chipotle peppers in adobo sauce - The star ingredient, adding smoky heat and deep, savory flavor that gives the chicken its signature chipotle kick.
- Garlic - Brings bold, aromatic flavor that complements the smoky spices. You can substitute garlic powder.
- Shallot - Adds mild sweetness and depth, helping balance the heat from the chipotle peppers.
- Cumin - Provides warm, earthy flavor that gives the marinade a classic Southwestern feel.
- Coriander - Adds subtle citrusy, floral notes that brighten the spice blend.
- Chili powder - Contributes gentle heat and rich color while layering in additional savory flavor. Sub ancho chili powder or smoked paprika if you like.
- Dried oregano - Adds a slightly herbal, peppery note that rounds out the seasoning.
- Salt - Enhances the flavors and helps the chicken stay juicy and well-seasoned throughout.
- Garnishes: Lime wedges and fresh cilantro.
Variations
Bake. Instead of grilling, bake the chicken on a parchment-lined baking sheet at 425F. I like to toss in fajita veggies when doing it this way- bell peppers, red onion, etc. Bake until chicken thighs reach 170-175F on an instant-read thermometer. Breasts are ready at 165F.
Grill pan. You can also use a grill pan on the stovetop, or even a skillet, cooking over medium heat.
How to make Chipotle Grilled Chicken
Step 1. Make the flavorful chipotle chicken marinade by blending the marinade ingredients into a paste in a food processor. The paste is a bit too thick for a blender. Using canned chipotles along with the adobo sauce gives this the best flavor!
Step 2. Marinate. Place the chicken and marinade in a ziplock bag and massage the marinade into the chicken. Marinate for 20 minutes, or up to 3 days. Ideally, you will have the best flavor if you let this marinate for at least a few hours or overnight, but in a pinch, feel free to grill right away.
3. Grill. Give the Mexican grilled Chipotle Chicken a good sear on both sides over medium-high heat, then turn the grill down, or move the chicken to a cooler part of the grill  and cook on low heat until the chicken is cooked all the way through ( 165F). A little charring goes a long way here.  Of course, you can add other veggies to the grill at the same time.
4. Rest. Let the chicken rest 5-10 minutes before cutting into it to keep those juicy juices in! Squeeze with lime.
Storing Chipotle Chicken
Leftover cooked chicken will keep up to 4 days in an airtight container in the refrigerator, or can be frozen for up to 3 months. Reheat in the microwave, in a skillet, or on a sheet pan in the oven.
Serving Suggestions
Now the Grilled Chipotle chicken is ready to use on salads, Chipotle burrito bowls, tacos, wraps, or even tossed into pasta. You will come up with a hundred uses! This is our Chipotle Grilled Chicken Salad, which is totally amazing. You could also serve in tacos with a simple Mexican Slaw. Or add to this burrito bowl for added protein.
More Mexican Chicken Recipes
- One-Pan Mexican Chicken and Rice with Black Beans
- Delicious Mexican Recipes for Cinco de Mayo
- Chicken Carnitas (Dutch Oven, Instant Pot, Slow Cooker)
- Chicken Mole
- Chicken Tacos Recipe
- Chicken Tostadas with Pineapple Salsa
- Easy Chicken Enchiladas
Grilled Chipotle Chicken VideoÂ
Chipotle Chicken Recipe
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Chicken, Dinner, gluten-free, grilling recipe, Main, meal prep, Mexican recipes, palo
- Method: grilled
- Cuisine: Mexican, southwest
- Diet: high protein, Low-Carb
Description
Smoky, spicy and delicious, this Grilled Chipotle Chicken is bathed in the most flavorful marinade. Grill the chipotle chicken ahead and reheat on busy weeknights, or store it in the flavorful chipotle marinade, then fire up the grill after work. Use in burrito bowls, salads, tacos, or pasta. So EASY and oh so tasty!
Ingredients
- 2-2 1/2 lbs chicken thighs or breasts (boneless, skinless)
- 1/4 cup olive oil
- 2 chipotle peppers (canned) plus 2 tablespoons adobo sauce ( juice from can)
- 4 garlic cloves
- 1 shallot ( 1/4 cup)
- 1 1/2 tablespoons cumin
- 1 tablespoon coriander
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons salt ( or 1 teaspoon per pound)
Instructions
- Preheat grill to medium-high.
- Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 mins or up to 3 days.
- Grill each side of chicken 6-7 minutes, or until good grill marks appear. Lower the heat and move the chicken to the cooler side of the grill, and continue to grill until the chicken thighs are cooked through and the internal temperature reaches 170-175F. ( Breasts – 165F)
- Let it rest 5-10 mins before cutting, and be sure to squeeze with lime. Sprinkle with optional cilantro.
Notes
These can be grilled ahead and will keep 3-4 days in the fridge. Or marinated ahead for up to 3 days.
Nutrition
- Serving Size: 6 ounces ( chicken thighs)
- Calories: 279
- Sugar: 0.3 g
- Sodium: 946.6 mg
- Fat: 15.8 g
- Saturated Fat: 3 g
- Carbohydrates: 2 g
- Fiber: 0.6 g
- Protein: 30.2 g
- Cholesterol: 142 mg
My family loves this recipe. I first made it five years ago. I make it for company and I take it to friends who are sick or just had a baby. It’s always delicious! I make your everyday quinoa and massaged kale with olive oil, touch of salt, and lemon juice. Thank you so much!
Great to hear!
The grilled chipotle chicken recipe has been a family favorite for years. It is also my favorite go to dinner recipe for guests. The grilled chicken is fantastic in the Chipotle Chicken Salad. Or I paired it with the Mexican Slaw recipe too. Thank you Sylvia!
Wonderful to hear this Rachel!
Awesome spicy Taste
Glad you enjoyed!
This is so flavorful and delicious! I’ve made it a few times and everyone asks for the recipe. I didn’t change a thing.
Great to hear Janelle!
Another winning recipe–easy and delicious with unique flavors–we paired it with Aunt Dee’s Lemony Slaw. We had a few pieces left over and I made them into a smokey chicken salad ‘dip’ for friends –they loved it! We love dishes that ‘keep on giving!’
So great! Thanks so much for taking time to review 🙂