Juiciest, spicy, super moist oven Baked Chipotle Chicken – perfect for salads, burritos, tacos, enchiladas and more!
I am in l.o.v.e. with this chicken. So much so that I made a second batch of it immediately after consuming the first. Speaking of which… I think it’s about time for yet another round of it because seriously? It’s spicy heaven on earth.
I adapted from several sources to create this incredible chipotle chicken recipe. Most of those sources were recipes claiming to be a copycat of the Chipotle restaurant’s grilled chicken. My obsession (OBSESSION) with Chipotle is a discussion for another day, but I’ll just say this… having this chicken taste-alike in my recipe book is a dream come true.
Also? I will probably never be able to live farther than 10 miles from a Chipotle restaurant.
What this recipe is not: labor intensive.
What this recipe is: time intensive. Except really intensive is too strong of a word because really it’s just an overnight marinade. Or an 8-hour marinade if you want to whip it up in the morning and let the fridge do the work while you’re at work if you know what I mean. But the marinade itself takes all of 5 minutes to throw together. Then you just toss that in a bag with some chicken, let it do it’s thing for a while, and then bake the chicken to juicy, tender, spicy chipotle perfection.
And I’m not kidding when I say I could eat this chicken one hundred different ways, not the least of which is straight up!
What people are saying about this Baked Chipotle Chicken
“I just made this very tasty baked chipotle chicken. It’s got a bite! It’s very flavorful. When it came out of the oven, the kitchen smelled like a Mexican restaurant and my husband said “mmm, something smells good!”
It’s a little hot, which I love, but some folks should take note of the fact that the chipotles in adobo sauce and the amount of chili powder will do that. It’s just perfect for my taste. Congrats on a simple and very good recipe. I wouldn’t change a thing for myself. I marinaded it for about 18 hours. Very very good!” – Mary
“I halved the batch and wish I wouldn’t have done that. I ate what was supposed to be two servings as one meal. The flavor was excellent, and the meat was moist. Another plus was the minimal prep time. I’ve added this recipe to my dinner rotation.” – Jennifer
Baked Chipotle Chicken
- 4 boneless skinless chicken breasts - pounded to about ¾ inch thickness
- 1 7-ounce can chipotles packed in adobo sauce - (sauce only)
- 3 tablespoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- Stir together all ingredients for marinade.
- Add chicken and marinade to a large plastic bag and seal. Chill overnight or up to 24 hours.
- Preheat oven to 400 degrees. Remove chicken from plastic bag and discard excess marinade. Place chicken side by side in a large, greased baking dish. Cover with foil.
- Bake for 25-35 minutes until chicken is cooked through. Uncover and bake 5-10 minutes longer. Serve chicken as-is or in any of your favorite Mexican dishes like tacos, enchiladas, salads, and more.