This Chipotle Chicken Breast delivers juicy, tender chicken infused with smoky-spicy-sweet flavor. It’s surprisingly simple to make and incredibly versatile for any meal. The marinade creates a beautifully caramelized crust whether you grill or pan-sear.
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Why You’ll Love This Chipotle Chicken Breast
- Bold, balanced flavor: Smoky chipotle warmth without overwhelming heat.
- Juicy, tender texture: Marinade keeps chicken moist and succulent.
- Meal prep versatile: Perfect for tacos, salads, sandwiches, or bowls.
- Quick & foolproof: Minimal active work for maximum flavor impact.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
- 2 tbsp adobo sauce from a can of chipotle peppers
- 1-2 chipotle peppers in adobo sauce, minced
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp honey or maple syrup
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
Tools: A sharp knife, cutting board, a medium-sized bowl or a large zip-top bag for marinating, and either a grill pan, outdoor grill, or a large cast-iron skillet.
Notes: Don’t be shy with the adobo sauce—that’s where a huge amount of the smoky flavor lives. If sensitive to heat, start with one minced pepper. Honey balances spice and helps form a crust.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 6 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 15 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Pound Your Chicken for Even Cooking. This is the single best trick for perfect chicken breasts. Place them between two pieces of plastic wrap and gently pound the thicker end until the breast is an even ¾-inch thickness throughout. This prevents the thin end from drying out while the thick part cooks.
- Don’t Skip the Marinating Time. I know, waiting is hard. But giving the chicken at least 30 minutes (or up to 4 hours) in the marinade allows the flavors to truly penetrate the meat. It makes a noticeable difference in the final taste and tenderness.
- Understand Your Chipotles in Adobo. That little can is a powerhouse. The chipotles themselves are smoked and dried jalapeños, and they pack the heat. The adobo sauce is a tangy, spiced tomato-based sauce that carries most of the smoky flavor. We use both for a perfect balance.
- Get Your Pan Screaming Hot. Whether you’re using a grill pan or a skillet, make sure it’s properly preheated before the chicken touches it. You should hear a confident sizzle the moment it lands. This is what gives you that beautiful sear and locks in the juices.
How to Make Chipotle Chicken Breast
Step 1: Prepare the Chicken and Marinade. Start by preparing your chicken breasts. If they are uneven, place them one at a time between sheets of plastic wrap and gently pound the thicker ends with a rolling pin or meat mallet until they are a uniform thickness—about ¾-inch is perfect. This is your secret weapon against dry spots. In a medium bowl, whisk together the adobo sauce, minced chipotle peppers, olive oil, lime juice, minced garlic, cumin, smoked paprika, honey, salt, and pepper. You’ll notice the marinade is a deep, brick-red color with an incredible smoky aroma.
Step 2: Marinate the Chicken. Add the chicken breasts to the bowl with the marinade, turning them over several times to ensure they are completely coated. For the best results, transfer everything to a large zip-top bag, press out the air, and seal it. This lets the marinade hug every inch of the chicken. Place the bag in the refrigerator for at least 30 minutes. If you have more time, even better—let it go for up to 4 hours. Any longer and the acid in the lime juice can start to break down the protein too much, giving the chicken a slightly mushy texture.
Step 3: Bring Chicken to Room Temperature & Preheat Pan. About 15-20 minutes before you’re ready to cook, take the chicken out of the fridge. Letting it come closer to room temperature helps it cook more evenly from edge to center. While it sits, preheat your grill, grill pan, or cast-iron skillet over medium-high heat. You want it nice and hot—a few drops of water should skitter and evaporate instantly when flicked onto the surface. A hot surface is non-negotiable for a good sear.
Step 4: Cook the Chicken. Remove the chicken from the marinade, letting the excess drip off. You can wipe off any large chunks of garlic or pepper if you’re worried about them burning. Place the chicken in the hot pan. You should hear that immediate, assertive sizzle—that’s the sound of success. Cook for 6-7 minutes on the first side, without moving it, until you have a dark, caramelized crust and the chicken releases easily from the pan.
Step 5: Flip and Finish Cooking. Flip the chicken over. The second side won’t get quite as dark, but it will still be beautifully colored. Reduce the heat to medium and continue cooking for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part. If you’re grilling, you might get some lovely cross-hatch marks—embrace them!
Step 6: Rest and Serve. This is the most important step you didn’t know you needed. Transfer the cooked chicken to a clean cutting board and let it rest for 5-10 minutes. Do not skip this! Resting allows the muscle fibers to relax and reabsorb all the juices. If you cut into it right away, those precious juices will just run out onto the board. After resting, slice the chicken against the grain for the most tender bite, garnish with fresh cilantro, and serve immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently in a 325°F oven with a splash of broth to retain moisture.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, zesty notes of the rice are the perfect cooling counterpart to the smoky chicken, and they soak up any extra sauce beautifully.
- Charred Corn and Black Bean Salad — This adds a wonderful sweet and earthy component, along with a satisfying texture contrast that makes the whole meal feel more complete.
- Simple Avocado Salad — Just chunks of creamy avocado, red onion, and a squeeze of lime. The richness of the avocado is a fantastic foil for the spice.
Drinks
- Classic Margarita (on the rocks) — The sharp tang of lime and the clean kick of tequila cut through the richness of the chicken and cleanse the palate between spicy bites.
- Ice-Cold Mexican Lager — A crisp, light beer is a no-fail pairing. Its carbonation and mild bitterness are incredibly refreshing against the smoky heat.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are surprisingly effective at resetting your taste buds and keeping everything feeling light.
Something Sweet
Chipotle Chicken Breast
Make juicy, flavorful Chipotle Chicken Breast with a smoky-spicy marinade. Perfect for tacos, salads & meal prep. Get the easy recipe now!
Ingredients
For the Marinade:
-
2 tbsp adobo sauce (from a can of chipotle peppers)
-
1-2 chipotle peppers in adobo sauce (minced)
-
3 tbsp olive oil
-
2 tbsp fresh lime juice
-
2 cloves garlic (minced)
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
1 tbsp honey or maple syrup
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
For the Chicken & Garnish:
-
2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
-
2 tbsp fresh cilantro (chopped, for garnish)
Instructions
-
Start by preparing your chicken breasts. If they are uneven, place them one at a time between sheets of plastic wrap and gently pound the thicker ends with a rolling pin or meat mallet until they are a uniform thickness—about ¾-inch is perfect. In a medium bowl, whisk together the adobo sauce, minced chipotle peppers, olive oil, lime juice, minced garlic, cumin, smoked paprika, honey, salt, and pepper.01
-
Add the chicken breasts to the bowl with the marinade, turning them over several times to ensure they are completely coated. For the best results, transfer everything to a large zip-top bag, press out the air, and seal it. Place the bag in the refrigerator for at least 30 minutes. If you have more time, even better—let it go for up to 4 hours.02
-
About 15-20 minutes before you’re ready to cook, take the chicken out of the fridge. While it sits, preheat your grill, grill pan, or cast-iron skillet over medium-high heat. You want it nice and hot—a few drops of water should skitter and evaporate instantly when flicked onto the surface.03
-
Remove the chicken from the marinade, letting the excess drip off. You can wipe off any large chunks of garlic or pepper if you’re worried about them burning. Place the chicken in the hot pan. Cook for 6-7 minutes on the first side, without moving it, until you have a dark, caramelized crust and the chicken releases easily from the pan.04
-
Flip the chicken over. Reduce the heat to medium and continue cooking for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part.05
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Transfer the cooked chicken to a clean cutting board and let it rest for 5-10 minutes. After resting, slice the chicken against the grain for the most tender bite, garnish with fresh cilantro, and serve immediately.06
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