Smoky chipotles, garlic, and honey are combined in this Chipotle Chicken Marinade. This simple marinade is packed with an awesome smoky southwestern flavor.
Chipotle Chicken Marinade
My friend Tricia shared a Chipotle Chicken Salad the other day (almost ten years ago now!) and the chicken marinade sounded so good, that I couldn’t resist trying it that very same night.
I had chicken in the refrigerator and everything else I needed for the recipe was in the pantry. Well, the chipotle marinade was a huge hit and I’ve been making this recipe for over ten years now!
The Chipotle Chicken is awesome on the Southwest Chicken Salad and it’s also terrific with Cilantro Lime Rice or this Creamy Pasta Salad.
Chipotle Marinade
It takes less than 5 minutes to make up this marinade and get the chicken marinating in it!
First, you’ll combine the oil, honey, garlic, chipotle peppers, cumin, salt, and pepper in the blender. Puree for just a moment to combine.
Next, you’ll pour the marinade over the chicken and refrigerate the chicken for a few hours or overnight. That’s all there is to it!
You can also combine the marinade and chicken in a freezer-safe zip-close bag and freeze it that way. Just thaw when you’re ready to cook the chicken. (I almost always have some marinated chicken stashed in the freezer this way.)
Chipotles in Adobo Sauce
Did you know that chipotle peppers are simply smoked or dried jalapeno peppers? Adobo is a Spanish sauce made from stewing the chipotles with tomatoes and a handful of other spices.
Canned chipotles in adobo are an easy way to add a lot of great smoky flavor to Mexican food. There are easy to find in most grocery stores and I love the convenience!
That said, I don’t always use the full can of peppers, so I have a great method to share for freezing them. Check out the chipotle pepper storage tips if you’re like me and hate to waste the rest of the leftover peppers.
Chipotle peppers provide a good amount of heat. If you aren’t a huge fan of spicy foods, reduce the number of peppers in this recipe to 2-3 peppers and enjoy the smoky southwestern flavor without quite so much heat.
For what it’s worth, my non-spice-loving son really enjoys this chicken. I made this last week to reshoot the photos and all of my boys have already asked when we could have this again.
If you’re looking for a few more recipes to use up those chipotle peppers (or if you’re like me and just plain love using chipotle peppers when cooking) try the Creamy Chipotle Pasta with mildly spicy angel hair pasta tossed with vegetables in a very light cream sauce. This recipe makes my tastebuds so very happy.
Chipotle Mushrooms can be served as an appetizer or a side dish, these mushrooms truly deserved the title “meaty.” The bites of mushroom are so flavorful and the smoke from the chiles balances them so well, this is one of the most memorable mushroom dishes you can make.
Spicy bites of this Chipotle Chicken are mixed with seriously flavorful rice to create this churched-up version of Chipotle Arroz con Pollo.
Chipotle Lime Salmon is marinated in smoky chipotle and tart citrus and quickly broiled for an easy weeknight dinner. The chipotle flavor is present, without any real heat. The lime keeps it fresh and light.
Chipotle Chicken Marinade
Ingredients
- 6 tablespoons olive oil
- 2 tablespoons honey
- 4 large cloves garlic
- 4-5 chipotle peppers in adobo sauce* I put frozen peppers directly into the blender
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 lbs chicken breasts, thighs, drumsticks, bone-in or boneless
Instructions
- Place all ingredients, except chicken, into the blender or small food processor and puree for a few moments. Pour the marinade over chicken in an airtight container or large ziploc bag and shake to coat each of the pieces.
- Place in the refrigerator and turn the chicken (or flip the bag) a couple times over the next few hours. I let mine marinate for about 6 hours.
- When you are ready to cook the chicken, remove from the refrigerator about 30 minutes prior to cooking. Enjoy!
Notes
Nutrition
{originally published 6/1/12 – recipe notes and photos updated 5/30/22}
theenemytoad says
My husband made this and it was AWESOME! What a great find at the start of grilling season : )
Mary Younkin says
I’m so glad that you love the marinade!
Jen Ryan says
This was just the simple recipe I was looking for! I originally was looking for a bean and chipotle recipe so I used your recipe and divided the marinade between the chicken and some cannellini beans. The beans are so delicious! Will cook the chicken later. Thank you for a great recipe!
Mary Younkin says
Sounds good, Jen.
Nykki says
Wow, so delicious! We love to get Chipotle chicken from the local market, but they were all out. Good thing they were, because this recipe was so much better, and so simple! The only thing I did different was add a little lime juice. Thanks for the great recipe! I will never buy the pre-marinaded stuff again.
Mary Younkin says
I’m so glad that you enjoyed the chicken, Nykki.
Ray says
Would this be good to make Chicken Enchiladas with?
Mary Younkin says
Definitely!
gerald says
If you follow recipe directions one sentence at a time, in order, do not read the first one literally. I’m sure this goes without saying for most readers. LOL
Mary Younkin says
Gerald – Note: place all ingredients, except chicken. Good tweak to make. Thank you.
Cath says
How much Chipotle paste would I need as I can’t get the type of chipotles you use please?
Mary Younkin says
I would probably use 3-4 tablespoons, Cath.
Diane says
How long and at what temp do I bake this chicken
Mary Younkin says
Hi Diane, this recipe is simply for the marinade and it makes enough for about 2 pounds of chicken. You’ll cook the chicken however you like best. Stovetop, grill, or oven methods will work. I’ll link a few recipes for you, for the approximate cooking times.
BAKED: https://barefeetinthekitchen.com/oven-baked-crispy-chicken-recipe/
STOVETOP (boneless): https://barefeetinthekitchen.com/last-minute-chicken/
STOVETOP (bone-in): https://barefeetinthekitchen.com/perfect-pan-fried-chicken-thighs-recipe/
GRILLED: https://barefeetinthekitchen.com/grilled-chicken-thighs/
John Werth says
Looking forward to this but do not understand if I am to include the adobo (tomato) sauce from the Chipotle y Adobo. 7 oz can has about 5.5 chipotles with half the can being left with Adobo. How many tablespoons, teaspoons, or all is really the question. Thank you!!!
Mary Younkin says
You can use all of the chipotles in that size can if you would like, John.
Wanda Tintorri says
Where do you buy the Chipotle peppers at ?
Mary Younkin says
You should be able to find them with the other ethnic foods at your grocery store.
Anne Williams says
Is it possible to substitute something in place of the Chipotle peppers?
So there’s spiciness but not so much?
I know you said I could not put as many in the marinade, but would like your thoughts on a substitution…I was thinking sprinkle of cayenne pepper, or another spice?
It sounds amazing.
Mary Younkin says
Substituting a sprinkle of cayenne would not be the same at all. I change the heat by the number of peppers I use. You can try the same.
Lisa says
Can I use adobe chile peoper powder instead of canned chilis?
Mary Younkin says
Canned chilis are best for this recipe, Lisa.
emma wells says
Excellent Dish
Mary Younkin says
I’m glad you enjoyed the marinade, Emma!
Carol S Jones says
I’m getting ready to try this recipe and am wondering if it would be good with a fairly small bone-in pork roast instead of chicken. I love the flavor of chipotle and would consider trying it on pork, steak, shrimp and even fish. Have you used this marinade on anything other than chicken and if so, was it good? I’ll be sure to give you a rating once I’ve tried it on my chicken thighs. Thanks and God bless!
Mary Younkin says
Hi, Carol! I have not tried this marinade with meats other than chicken before, but I’m sure the result would be delicious with a pork roast too. Happy cooking!