Friday, June 11, 2010

Chipotle Chicken

This recipe was inspired by my desire to replicate the delicious chicken that is stuffed into burritos at my favorite spot, Chipotle.  This grilled chicken doesn't taste exactly like the chicken at Chipotle, but it's yummy and can be used as a stand alone dish, in quesadillas, in burritos, or even in tacos.  It's a bit smoky and spicy, but not overpowering.  It's so versatile that my husband just used it in his chicken Caesar salad this evening.

The first time we made this chicken we cooked it on a grill pan (indoors) and used it as a burrito filling.  Tonight we grilled it on charcoal and served it with roasted baby Yukon gold potatoes and grilled vegetables.  It was great both ways.  I can't think of a better Friday night activity than enjoying a grilled meal with my wonderful husband.

(Oh, and in case you are wondering, we did pre-game with some Dietz and Watson hot dogs.)

It took us a while to perfect our grilled chicken technique.  I've learned that it's best to pound the breasts thin (about 1/2 inch), marinate them in the fridge for a few hours, and never overcook them.  Your chicken breast is done when the juices run clear.  I don't use a thermometer, I just cut into one of the breasts to make sure it's not pink.  It works every time for us.  If you overcook your chicken (especially white meat) it will be dry and unappetizing.  Perfectly cooked chicken reheats well for lunch the next day.

The secret to this recipe is Tabasco brand Chipotle Pepper Sauce.  I recently "discovered" it when my husband picked it up at Chipotle to enhance his burrito.  I don't normally like hot sauce, but this sauce is thick and smoky and adds a nice kick to the chicken.

Chipotle Grilled Chicken
a Keeley original recipe

4 boneless, skinless chicken breasts pounded to 1/2" thickness
1 teaspoon salt
1/2 teaspoon pepper
juice of 1 lime
1 teaspoon dried oregano
1/2 teaspoon cumin
1 large clove of garlic, crushed
1 Tablespoon Tabasco brand Chipotle Pepper Sauce
2 Tablespoons extra virgin olive oil

Place chicken in a large zip top plastic bag.  Dump in all ingredients, seal bag, and massage marinate into chicken.  Refrigerate for at least an hour before grilling.

Grill chicken about 3-5 minutes on each side on medium-high heat, or until juices run clear.  Serves 4.


  1. I've done a near-exact recipe with boneless skinless chicken thighs. I think the flavor, moisture, and texture of thighs is far superior to breasts. My 2 cents. Love your blog. Keep up the good work!

  2. Phil, I agree! We only had chicken breasts in the freezer, but I'll be adding boneless skinless thighs to the mix this summer.

  3. Chipotle's chicken is my favorite too. It's just so good. I'll have to try your marinade sometime- yum!

  4. Oh I forgot to say, your husband is a cutie :-)

  5. @Monica - That's why I married him! LOL

  6. mmm that sounds good. i do have my grill pan for indoors, i may have to give that a try

  7. This recipe sounds awesome-I will be trying it soon!

  8. Sounds pretty good. I'm not crazy about grilled chicken as I generally find it bland. I'll be trying your recipe. I think I even have that tabasco sauce.

  9. Just checked out your sauce's link and I do have it! YAY!

    Also, your hubs has a terrific smile.


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