Best Homemade Chipotle Spice Recipe
Chipotle spiced chicken that will take your Mexican salad, tacos, or quesadillas to all new heights.
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Servings: 4 servings
Calories: 167kcal
Ingredients
Chicken
- 2 boneless skinless chicken breasts free-range organic
- 1 tbsp olive oil
- Salt and pepper to taste
Marinade
- 2 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic minced
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp chipotle
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
Instructions
- Prepare Marinade: In a small bowl whisk together all of the ingredients listed under marinade.
Option 1: Grilled Chicken on the BBQ
- Marinade Chicken: Place chicken in a bowl or sealable plastic bag with the marinade and store in the refrigerator for 2 hours.
- Grill Chicken: Grill chicken on both sides until internal temperature reaches 155°F on instant read probe thermometer. Remove from grill and let chicken rest for several minutes, slice across the grain and serve.
Option 2: Pan Seared and late marinated
- Prepare Chicken: Place chicken in sealable plastic bag and flatten with a meat mallet, your fist, or other blunt object. Remove chicken from bag and generously salt one side.
- Cook Chicken: Add 2 tbsp of olive oil to pan over medium-high heat. Place chicken salted side down and sear for 4-6 minutes.
- Marinade Chicken: Flip the chicken to sear and cook the other side. Once the internal temperature reaches 145°F on instant-read probe thermometer, pour marinade over chicken in pan. Continue to cook for 1-2 more minutes or until internal temperature reaches 155°F.
- Rest, Cut and Serve: Remove from pan and rest for several minutes. Cut against the grain and serve.
Nutrition
Calories: 167kcal | Carbohydrates: 2g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 358mg | Potassium: 240mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg