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Easy Chipotle Chicken

Chipotle Chicken

YIELD 6 -8 servings


  • 3-4 pounds boneless , skinless chicken (breasts/thighs)

For the marinade:

  • ¼ cup chipotle pepper plus 1 tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • ½ white or red onion , coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Water , as needed


  1. To make the marinade: Place all the marinade ingredients in a food processor , and process until pureed. If the sauce is too thick, add up to ¼ cup water.
  2. Arrange chicken pieces in a baking dish or a bowl. Spread chipotle mixture all over chicken pieces. Make sure the marinade covers the chicken. Cover and refrigerate for at least an hour or overnight.
  3. In a large skillet (use a cast iron if you have one) over medium heat, add enough olive oil to coat the bottom of the pan (a thin layer is enough). Add the chicken, and saute until cooked thorough, turning it once. You might need to cook in two batches, and add more olive oil in between.
  4. Serve with rice or use for salads, burritos, tacos, or quesadillas.