Chipotle Style Grilled Chicken is marinated in spices and then grilled to perfection. Great by itself, but exceptionally delicious in burrito bowls and tacos.
This recipe for Chipotle Style Grilled Chicken is like many recipes I make. It is a type of food that we eat out sometimes, and we make at home sometimes.
I make this at home because I can change-up how I serve it, or what I serve it with.
While I like the dish I get at the restaurant I am really not a big fan of chipotle, so when I make it at home I use other spices instead.
I wanted it to be a Chipotle Style Chicken, but to not actually have chipotle in it.
My recipe is adapted from Kitchen Scoop. I only made a few changes, like leaving out the oregano, swapping chipotle cubes for chili powder, and adding more oil.
I always have chili powder on hand, so I don’t have to purchase an ingredient just for this recipe.
We always use canola oil instead of vegetable oil in everything we make, even desserts, so I also swapped that.
You could substitute boneless, skinless chicken breasts if you don’t like the thighs.
Just pound the breasts to about 1″ thickness at the thickest part and then proceed with the rest of the recipe.
The thighs are juicier, more flavorful, and less expensive, a win-win-win.
We mainly use this Chipotle Style Grilled Chicken in burrito bowls and tacos.
I love burrito bowls because they are so versatile, and changing the ingredients can give the dish a whole different taste.
I will use them in a chicken burrito sometime in the future.
Chipotle Style Grilled Chicken is great alone, in bowls, tacos or burritos. Get the recipe. Click To Tweet
Chipotle Style Grilled Chicken
- 1 1/2 pounds boneless skinless chicken thighs
- 3 tablespoons canola oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- Trim large pieces of fat from chicken.
- In a small bowl combine all other ingredients.
- Place chicken and marinade in a zip top bag and marinade in the refrigerator for at least 4 hours, overnight is best.
- Preheat grill to 350°- 400°, cook chicken 5-6 mins per side or until juice runs clear. Let rest for 10 minutes before cutting.
My 1 1/2 pounds of chicken thighs was 6 pieces, 3 larger and 3 smaller pieces. I cooked them all the same amount of time and they came out great.
I store this chicken cut up in the refrigerator. I warm it up in a skillet with a little bit of water, I just warm it through and then cook the water out (by turning up the heat and stirring while the water cooks out). You could use the microwave, but that might dry it out.
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