Chipotle Chicken
Smoky, spicy, and incredibly versatile chipotle chicken that's easy to make any night of the week! Perfect for tacos, salads, bowls, or enjoying on its own.
Equipment
- Medium bowl
- Zip-Top Bag or Glass Container
- Grill or Skillet
- Skewers (optional)
Ingredients
Chipotle Marinade
- 2 tablespoons olive oil
- 4 chipotle peppers in adobo sauce chopped (plus 2 tablespoons adobo sauce)
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper optional, for extra heat
- 0.25 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Chicken
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
Instructions
- In a medium bowl, whisk together olive oil, chopped chipotle peppers, adobo sauce, minced garlic, oregano, cumin, smoked paprika, cayenne pepper (if using), orange juice, lime juice, apple cider vinegar, salt, and pepper.
- Place the cubed chicken in a zip-top bag or a glass container.
- Pour the chipotle marinade over the chicken, ensuring all pieces are evenly coated.
- Seal the bag or cover the container and marinate in the refrigerator for at least 30 minutes, or preferably for 2-4 hours.
- Preheat your grill to medium-high heat (or use a skillet on the stovetop).
- Remove the chicken from the marinade (discard the marinade).
- Thread the chicken onto skewers if desired.
- Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Alternatively, cook in skillet over medium-high heat for 8-10 minutes, flipping occasionally.
- Remove the chicken from the grill or skillet and let it rest for a few minutes before serving.
- Serve immediately and enjoy!
Notes
For spicier chicken, increase the amount of chipotle peppers or add a pinch more cayenne pepper. For milder chicken, reduce the number of chipotle peppers or remove the seeds. Add honey or maple syrup to balance the heat.