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Spiced chicken wings with roast garlic and chipotle salsa

Ingredients

Note You’ll need to begin this recipe a day ahead. Chipotle chillies in adobo are available from select delicatessens including Monterey Mexican Foods. Drink suggestion by Max Allen Notes

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Caramelized Chipotle Chicken

By Paul Grimes

Active Time

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.

Ingredients

Preparation.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.

Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.

Preheat oven to 450°F with rack in middle.

Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

Sauce can be made 1 day ahead and chilled.

How would you rate Caramelized Chipotle Chicken?

Leave a Review

Reviews (70)

I reviewed this once before, following the recipe. Since then, I have followed it to the letter, unless I am out of cider vinegar and dark brown sugar. At that point, I just use a good barbecue sauce from a bottle, but add the important cinnamon, which I even tweak a bit. To the member who said to add the garlic to the onions, no. The crispy slices of garlic sautéed on their own is part of these enhanced flavors. Always delicious, and great leftovers. I always use this with skinned chicken for diet reasons. Tonight I am using chicken tenderloins, so will cut down on the baking time and the second temperature time after turning to 35o, as another noted. This is a recipe you can continue to adapt. P.S. I always remove the seeds. They are too hot for us, but if you like heat, don't bother. I also freeze the remaining can of peppers in my freezer.

Thornton, PA

Thish!! Absolutely delish! I added fresh cilantro ( because I'm a cilantro freak ) and the juice of a fresh lime ( because it neutralizes spice ). That said, the sauce definitely stands on its own without my ingredients. The chicken was cooked perfectly as per instructions and all is right with the world.

This is positively delectable. I followed the recipe exactly and it was complex, delicious and a definite keeper. The person who said it tastes like ketchup and vinegar either didn't follow directions or didn't make it because it does not in many way! I served it to company, who asked for the recipe, and it was the perfect heat but we do all like it hot.

Delicious and will definitely make it again. Lovely complexity of flavours. Couldn't get chipotle in adobe so used chipotle pepper puree, and cooked on BBQ instead of the oven.

Must be a matter of taste. I found the recipe to be very one-dimensional and quite inferior to some of the other chicken dishes on this website.

Phoenix, AZ

This was delicious. Modified the recipe a tad taking note of the comments that 1 cup of kethup was too much. I used a little less then a cup. I also modified the heat by using half a can of the chipotle peppers because I was cooking this for others. I am a person who likes heat so for me it wasn't hot enough at all. Some felt it was perfect. I also did not use all the garlic and onion the recipe called for. I'm glad I didn't. I will make this recipe again it's a keeper

Rankinadele032

New York, NY

I made this last night for diner with some changes, omitted the vinegar and only used a generous tablespoon of ketchup, used coconut sugar (I ran out of brown sugar), add a can of fire roasted tomatoes and my own homemade spicy chipotle sauce. Used chicken thighs and breast, slow cooked till meat comes apart....result? amazing pulled chipotle chicken over homemade tortillas...yum! My husband is not a fan of chipotle sauce because of its intense flavor, but he found that adding Dijon mustard, Worcestershire sauce + cinnamon and caramelized onions, it brought about a layer of well-balanced delish flavors. We loved.

mercyluquetta53

Port Angeles WA

I did not like this recipe it taste like ketchup and vinegar. I did not find it spicy enough. I thought that I messed up the first time so I tried it again and it was still not good.

Kansas City Missouri

Delicious sauce! Even if I'm making less chicken than directed, I still make the same amount of sauce because it's great on whatever else you're making (rice, side dishes, etc). It's just the right level of spicy! I made this with drumsticks tonight, and have made it before with bone-in chicken thighs. Delicious!

Absolutely one of the best recipes for cut-up whole chicken. As with any other recipe, be sure the parts are similar size when cooking all together (e.g., don't separate thighs from the legs). All pieces turned out succulent and juicy. Flavors are excellent and not overly spicy. Use the back bone for stock. Nothing is wasted. I served it with refried beans and a southwest green salad. Yummy!

South Puget Sound

This was good and spicy. I would prefer to do this on the grill next time or even use it on wings for chipotle wings.

Actually misread the recipe and put way to many chiles in it the first time. Which was still great but to hot. Made it again to spec and was awesome.

This recipe is made up almost entirely of pantry ingredients, which is great for those times when that's especially helpful. I start with the quantities listed minus 1/3 cup of ketchup, and then adjust to taste as it is cooking. I usually use just one cut up chicken, about 4-5 lbs, so there is extra sauce. I've made this several times, usually after I've opened some chipotles for a different recipe, but only needed a tiny amount and have almost an entire can left. So, this isn't really a special dish for me, but great weeknight fare.

Portland, OR

I didn't have any ketchup so added tomato paste as I browned onions and then added half can of tomato sauce, maybe that's why it didn't have the ketchupy taste some complained about. Also I got distracted and used the whole jar of chipotles even though only was making half the sauce... yummm.

An outstanding meal for a casual dinner party with good friends, who in this case could not get enough of it. I used mostly adobo sauce from the remainder of a can of chipotles. Served it with a rice pilaf with garlic, black beans, corn, cumin & coriander (my own recipe), and the grilled zucchini and pepper salad - and for dessert, baked pears in maple syrup (both Gourmet). Perfect for fall in New England.

Newbury, Mass.

See Related Recipes and Cooking Tips

25 Ways to Cook With Ketchup

28 Mexican and Tex-Mex Chicken Recipes

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Home » Recipes » Chicken » Quick and Easy Chipotle Chicken

Quick and Easy Chipotle Chicken

by Mike Hultquist | Chili Pepper Madness · Jul 15, 2020 · 7 Comments · Jump to Recipe

This chipotle chicken recipe is slathered in zesty chipotle sauce and it’s so easy, you’ll have it on the table in practically no time. Big chipotle flavor!

I’ve been on a huge chipotle kick lately. Can’t you tell? I just last week posted my Creamy Chipotle Sauce Recipe , which really emphasizes the zesty, tangy chipotle flavor. Talk about delicious.

Now here I am cooking up this super-fast, super easy chipotle chicken recipe that majorly focuses on the chipotle. What can I say? I’m a zesty spicy food lover! I’m a total chilihead! I do LOVE my chipotle, and you know, when I cook with them, I want to SERIOUSLY cook with them!

None of this “1 teaspoon chipotle sauce” stuff. If we’re cooking with chipotles, let’s do this! Right? I’m sure you agree.

Like this recipe. I’m calling it “Quick and Easy Chipotle Chicken” because, well, yeah, it’s quick and it’s easy. The title really says it all.

It isn’t TOO dissimilar from the restaurant chain chipotle chicken, but this one is much better, IMO, because we’re making it at home in our own kitchens, but also because it really is filled with all that chipotle flavor we so crave.

I can’t really emphasize how EASY this is. Please note, though. There IS marinating time. Prep time is practically nothing, but you need at least 1 hour to let the flavors settle into the chicken. It’s best if you do this overnight, so a good plan is to get your chicken marinating the night before you want to make it.

Another plan is to whip this together in the morning then cook it up when you get home from work.

Let’s talk about how we make this, then, shall we?

Chipotle Chicken Ingredients

• Chicken. I am using 2 6-ounce chicken breasts for this recipe, though chicken thighs are great as well. You can easily upscale the recipe, also.
• Chipotle Sauce. Use 4 tablespoons chipotle sauce, though you can use more.
• Citrus. Use 1 tablespoon lime juice. Lemon juice is a good substitute.
• Chipotle Powder. Use 1 tablespoon chipotle powder for extra chipotle flavor. Your favorite chili powder blend is a good substitute, as is ancho chili powder.
• Extra Seasonings. I use 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cumin and salt to taste
• Olive Oil. 1 tablespoon olive oil for cooking.

How to Make Quick and Easy Chipotle Chicken - the Recipe Method

Prepare the Chicken. First, add the chicken to a wide flat bowl or to a resealable plastic bag. This is great for any cut of chicken - chicken breast, chicken thighs, chicken wings, bone-in or boneless. I'm using chicken breasts for this recipe.

Make the Spicy Marinade. Whisk together chipotle sauce, lime juice, chipotle powder, garlic powder, onion, powder, cumin and salt. This is your chipotle chicken marinade. Pour the mixture over the chicken and rub it into the meat.

Marinate the Chicken. Next, cover the chicken and let it marinate for at least one hour. Overnight it better. If you're in a time crunch, you'll still get some flavor infusion from a 30 minute marinade.

Cook the Chicken. When you’re ready to cook the chicken, heat a large pan or your grill to medium-high heat and grill the chicken up in a bit of olive oil until it is cooked through, 7-8 minutes per side, usually about 15 minutes total for chicken breast. Cook until the chicken reaches an internal temperature of 165 degrees F. Remove the chicken and slice on a cutting board.

Boom! Done! Chipotle chicken is hot and ready to serve, my friends. Looks great, doesn't it? Super as, as mentioned.

Recipe Tips & Notes

• Chipotle Sauce. You will usually find canned chipotle sauce in the Mexican or International section of your local grocery store. You may find chipotle peppers in adobo sauce, which is great for this recipe. Just stir them up or process them in a food processor to make them more of sauce. So good.
• Chipotle Peppers. You can use dried chipotle peppers with this recipe as well. Simply rehydrate them in hot water until softened, then remove the stems and seeds, if desired. Then, process them with the chipotle sauce. Extra chipotle flavor! Ancho chilies are great here, too.
• Slow Cooker Chipotle Chicken. If you're looking for a slow cooker version of this recipe, check out my Chicken Tinga Recipe , which is essentially slow cooker chipotle chicken. An absolute favorite.

Serving It Up

You can just slice and serve up this wonderful chipotle chicken meal or chop it up and serve it with tortillas and toppings for some outstanding chipotle chicken tacos or burrito bowls. I served ours over a bit of cauliflower rice, another recipe I’ve fallen in love with.

Check out this one: Cajun Cauliflower Rice . SO. GOOD! Seriously. I also had a side of this for extra chipotle sauciness - Creamy Chipotle Sauce Recipe . Yeah!

This recipe is super versatile, so you can serve it with a side of veggies, over mashed potatoes, really however you enjoy serving chicken breast.

I do hope you enjoy the recipe, my friends! Let me know how it turns out for you! I love this stuff.

Check this out, too – Chipotle Recipes at Chili Pepper Madness . See? Told you I was a fanatic. – Mike H.

Storage & Leftovers

Storing your  Chipotle Chicken  in an  airtight container  in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the chicken promptly.

Try Some of My Other Popular Chicken Dishes

• Nashville Hot Chicken
• Chicken Tinga (Shredded Chipotle Chicken)
• Grilled Harissa Chicken Legs
• Korean Chicken
• Chicken Vindaloo
• Dragon Chicken
• Blackened Chicken
• Bang Bang Chicken
• Chicken Enchiladas Verdes with Cheese
• The Juiciest Shredded Chicken
• Juicy Jalapeno Chicken with Cheese
• Chipotle Chili

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations.

Quick and Easy Chipotle Chicken Recipe

Ingredients.

• 2 6- ounce chicken breasts
• 4 tablespoons chipotle sauce
• 1 tablespoon lime juice
• 1 tablespoon chipotle powder use chili powder as a substitute
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• Salt to taste
• 1 tablespoon olive oil

Instructions

• Add the chicken to a wide flat bowl or to a sealable plastic bag.
• Whisk together the chipotle sauce, lime juice, chipotle powder, garlic powder, onion, powder, cumin and salt. Pour over the chicken. Be sure to rub the sauce into the chicken.
• Cover, then refrigerate and marinade at least 1 hour. You can marinade overnight for more chipotle flavor.
• When you’re ready to cook, heat a large pan or your grill to medium-high heat. Add the olive oil.
• Cook the chicken breasts about 5 minutes, then reduce the heat to medium. Flip the chicken and continue to cook another 7-8 minutes, or until it is cooked through. It should measure 165 degrees F. internally.
• Let the breasts rest for 5 minutes, then slice and serve.

Nutrition Information

NOTE: This recipe was updated on 7/15/20 to include new information. It was originally published on 4/6/18.

Reader Interactions

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Denise Ford says

June 14, 2022 at 1:06 pm

Hi, Mike! I hope you won't mind a couple of questions about your Quick and Easy Chipotle Chicken recipe. Are the 4 tablespoons chipotle sauce from a can of chipotle chilis in adobo? Or is chipotle sauce a separate recipe on you website? I have dried chipotle peppers, can I grind them in a spice mill to make a tablespoon of powder. Or could I rehydrate the dried chilis and measure out a tablespoon?? I hope these questions aren't annoying. I am very interested in trying your recipe!

Mike Hultquist says

June 14, 2022 at 1:19 pm

No problem, Denise. I address this in the notes. "You will usually find canned chipotle sauce in the Mexican or International section of your local grocery store. You may find chipotle peppers in adobo sauce, which is great for this recipe. Just stir them up or process them in a food processor to make them more of sauce. So good." Also, you can use some of your powder to taste, but would need to add in tomato sauce to round it out. I would just use the chipotles in adobo sauce. I hope this helps.

September 06, 2020 at 3:03 pm

Michael Hultquist - Chili Pepper Madness says

September 06, 2020 at 3:11 pm

Awesome, Jazz! Super happy you enjoyed it!!

July 20, 2020 at 9:39 am

July 20, 2020 at 1:33 pm

That's GREAT, Pat! Glad to hear she enjoyed it. A young chilihead! =)

AsharZ says

February 26, 2020 at 5:36 pm

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