Smokey Chipotle Chicken Recipes

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CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

CHIPOTLE CHICKEN



Chipotle chicken image

Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 onion , chopped
1 garlic clove , sliced
2 tbsp sunflower oil
1-2 tbsp chipotle paste (see tip, below)
400g can chopped tomatoes
1 tbsp cider vinegar
8 skinless chicken thigh fillets
small bunch coriander , chopped
soured cream and rice, to serve

Steps:

  • Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
  • Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium

CHIPOTLE CHICKEN



Chipotle Chicken image

Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.

Provided by Bethany Gorski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Yield 4

Number Of Ingredients 7

1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
½ cup chicken broth
salt to taste

Steps:

  • Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  • Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  • Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g

SMOKY MOUNTAIN CHIPOTLE CHICKEN



Smoky Mountain Chipotle Chicken image

You will love this recipe if like your meals packed with intense flavor! This chicken has a smoky, spicy, sweet taste that my family raves about. We hope you and yours enjoy it also!

Provided by Janine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h55m

Yield 4

Number Of Ingredients 17

1 teaspoon olive oil
4 cloves garlic, minced
½ onion, grated
½ cup bourbon
¼ cup cider vinegar
2 cups ketchup
¼ cup Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce from canned chipotle peppers
¼ cup brown sugar
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons grill seasoning, or to taste
4 slices bacon, cut in half
4 thick slices red onion
1 teaspoon olive oil
4 slices provolone cheese

Steps:

  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.
  • Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
  • Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.
  • Preheat an outdoor grill for medium-high heat.
  • Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
  • To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.

Nutrition Facts : Calories 697.3 calories, Carbohydrate 59.1 g, Cholesterol 126.8 mg, Fat 21.9 g, Fiber 2.3 g, Protein 49.5 g, SaturatedFat 8.2 g, Sodium 3456.8 mg, Sugar 46.4 g

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI



Make-Ahead Smoky Chipotle Chicken Chili image

How happy will you be one hectic weeknight when you remember that you made this Make-Ahead Smoky Chipotle Chicken Chili? Our prediction: very happy!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings, about 1 cup each

Number Of Ingredients 12

1 lb. lean ground chicken
1 yellow onion, chopped
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 can (15.5 oz.) black beans, rinsed
1 green pepper, chopped
1/3 cup KRAFT Sweet & Spicy Barbecue Sauce
1 Tbsp. chili powder
1 tsp. chipotle chile pepper powder
1/4 cup chopped fresh cilantro
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
2 green onions, chopped

Steps:

  • Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min. or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper powder; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
  • Spoon chili into freezer container; freeze up to 1 month.
  • Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.

Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 27 g

CHIPOTLE CHICKEN



Chipotle Chicken image

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons canola oil
1 tablespoon chopped chipotle pepper in adobo sauce
5 garlic cloves, halved
1 tablespoon ground chipotle pepper or ground ancho chile pepper
2-1/2 teaspoons ground cumin
2-1/2 teaspoons dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon pepper
3 pounds boneless skinless chicken thighs

Steps:

  • Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

Nutrition Facts : Calories 284 calories, Fat 15g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

CHIPOTLE PULLED CHICKEN



Chipotle Pulled Chicken image

At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 12 servings.

Number Of Ingredients 17

2 cups ketchup
1 small onion, finely chopped
1/4 cup Worcestershire sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
3 garlic cloves, minced
1 tablespoon molasses
2 teaspoons dried oregano
2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2-1/2 pounds boneless skinless chicken breasts
12 sesame seed hamburger buns, split and toasted
Pickle slices, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.

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