This Version of Chipotle Chicken is packed with flavor and sure to add variety and smiles to your dinner table! Chipotle Chicken is great for meal prep. Make ahead of time and use for a variety of quick and easy dinners. Tacos, salads and chipotle copycat bowls, including a Keto Version made with Cauliflower rice!
I choose to use chicken breasts for this recipe. If you are looking for a more authentic Chipotle Copycat version use chicken thighs and follow the recipe as it is written. This recipe does take some preparation as it needs time to marinate for the best flavors and juicy chicken. I typically make my marinade the night before and allow the chicken to sit up to 24 hours covered in the fridge. I have made it with a 2 hour marinade time and it turned out good, but the extra time is really worth the wait.
This marinade it made easy by chipotles in adobo sauce. (I use this) It comes in a can and is super inexpensive. I usually pay around $2 for the 7 oz can. You can find this in the international section of any grocery store! Add spices a few fresh ingredients and blend up for a perfect marinade!
How to make Chipotle Chicken…
Create the marinade, in a food processor or blender. Combine Chipotles in adobo sauce, rough chopped red onion, garlic, cumin, salt, pepper, oregano, and juice of two limes. (See tips and tricks below)
Process to make a marinade paste for the chicken. Place cleaned chicken into a gallon ziplock bag or bowl and pour over the marinade and stirring up to combine.
Allow Chipotle Chicken to marinate for at least 4 hours before removing from marinade and cooking. On the grill or stovetop (cast iron skillets work great) cook until caramelized and internal temperature reaches 165 degrees. I let my chicken rest for at least 5-10 minutes before dicing into bite size pieces.
Tips and Tricks…
Cut chicken into smaller pieces (making two or three pieces per breast). This allows for better marinade coverage and flavor.
If your looking for a more authentic Chipotle Chicken copycat version you can choose chicken thighs.
Chipotle Peppers have a smokey flavor to them that can overwhelm some. I use every chipotle in the can, however you can choose to use just one of the peppers or omit them altogether. The Adobo sauce alone will still pack a bunch of flavor. This is personal preference.
Is Chipotle Chicken Keto? YES! As most of my recipes on this website are Keto or Low Carb you can be assured this one will fit into your keto/low carb lifestyle.
I plan to try my instant pot for this recipe someday…. When you are craving chipotle chicken NOW, while you will lose the caramelization, this method would allow for a reduced marinating time. If you try this method add a cup of chicken broth to the bottom of the instant pot and utilize a trivet. After your done immediately come back here and let me know how it turned out in the comments section below!
Use Chipotle Chicken for meal prep. Tacos, Burrito Bowls, Salads, Burritos or even a chipotle chicken salad sandwich. So many options! Hope you enjoy this recipe as much as we do!
The Scrambled Eggs
- 1, 7 oz Can Chipotles in adobo sauce
- Half Red Onion – chopped
- 3 cloves Garlic
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Oregano
- 2 Limes – Juiced
- 4 Chicken Breasts
- In a food processor combine Chipotles in adobo sauce, chopped red onion, garlic, cumin, salt, pepper, oregano, and juice of two limes.
- Process to make a marinade paste for the chicken.
- Clean chicken breasts and cut them into smaller pieces (cutting is optional) cutting into two or three pieces per breast allows for better marinade coverage.
- In a gallon ziplock bag or bowl with cover combine marinade and chicken breast and allow to sit refrigerated for a minimum of 4 hours and preferably overnight. I have allowed this to sit for 24 hours with perfect results.
- Grill or Cook in cast iron skillet until internal temperature reaches 165 degrees. Remove from heat and rest for 10 minutes.
- Dice or chop chicken up to bite side pieces for use in tacos, burritos, and my Famous Keto Burrito Bowls!