20 Recipes in 2020 - Chipotle Chicken

My family loves Chipotle Mexican Grill, and I adapted some copy-cat recipes to prepare my own version of Chipotle Chicken at home.
It all starts with the pepper based marinade:



3-4 dried guajillo peppers (find in the authentic Mexican section), soaked in water for at least an hour
Juice of Two limes
Half an onion
Three cloves of garlic
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground pepper
1 T honey
1-2 Chipotle peppers in adobe sauce
2 T of the adobe sauce from the chipotle peppers
2T chipotle salsa (optional)
1/3 C oil
Water (use the water from soaking the peppers)

Combine into a high speed blender.
Blend until smooth and homogeneous.
Add water if too thick
Adjust lime juice / honey / salt to taste



Use to marinate chicken thighs, chicken breast - I normally go half and half. The marinade above is enough for 4 pounds of meat.
Can also use the marinate on cubed, extra firm tofu
Marinate for 12-36 hours - the longer the better!

Grill chicken - an outside grill is best.


Chop the grilled chicken into dice sized pieces (like in the restaurant). Enjoy with Lime-Cilantro rice, beans, guacamole and sauted peppers.


For Tofu, heat up a large skillet, add 2T oil then the cubes of tofu. Let the tofu sit and pan fry on one side before flipping the cubes over. This allows for crispy edges. Most of the marinade will cook away, leaving residue behind. With the tofu version, save the residual marinade.

Take the cubes of cooked tofu and place in a food processor with a flat blade. Pulse the blade to roughly chop the cubes into smaller pieces, like the sofritas at the restaurant. Add the reserved marinade (Marinated with tofu only!) for extra moistness (this is how my son likes it).