20 Spicy Chipotle Mexican Grill Chicken Recipes Delicious

Spice up your dinner routine with our sizzling collection of 20 Spicy Chipotle Mexican Grill Chicken Recipes! Whether you’re craving a quick weeknight meal or planning a festive feast, these bold and flavorful dishes are sure to delight. Perfect for home cooks who love a little heat, each recipe brings the vibrant taste of Chipotle right to your table. Ready to turn up the flavor? Let’s dive in!

Chipotle Lime Grilled Chicken

Get ready to fire up the grill with this Chipotle Lime Grilled Chicken, a perfect blend of smoky heat and zesty freshness that’ll be the star of any barbecue.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chipotle powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chipotle powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the chicken breasts to the bowl, turning to coat evenly. Let marinate at room temperature for 15 minutes.
3. Preheat grill to medium-high heat (about 375°F). Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. Remove from grill and let rest for 5 minutes. Sprinkle with 1/4 cup chopped fresh cilantro before serving.

The magic of this dish lies in the bold chipotle rub balanced by the bright lime and cilantro finish, creating a depth of flavor that’s irresistibly smoky and fresh.

Tip: For an extra kick, add a pinch of cayenne pepper to the marinade.

Spicy Chipotle Chicken Tacos

Get ready to spice up your taco night with these Spicy Chipotle Chicken Tacos, packed with smoky heat and juicy flavor that’ll have everyone reaching for seconds.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a bowl, mix 2 tbsp olive oil, 2 tbsp minced chipotle peppers, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add the chicken thighs, coating them evenly. Let marinate for at least 30 minutes.
2. Heat a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, until fully cooked and slightly charred. Remove from heat and let rest for 5 minutes before slicing.
3. Warm the corn tortillas in a dry skillet or over a gas flame for about 30 seconds per side.
4. Assemble the tacos by placing sliced chicken on each tortilla. Top with diced red onion, chopped cilantro, and a squeeze of lime juice.

The secret to these tacos is the double hit of chipotle—both in the marinade and as a garnish—creating a deep, smoky flavor that’s irresistibly spicy.

Tip: For an extra kick, drizzle with a little extra adobo sauce from the chipotle can.

Chipotle Chicken Burrito Bowl

Dive into the smoky, spicy flavors of this Chipotle Chicken Burrito Bowl, a dish that brings the essence of Mexican cuisine right to your kitchen with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cooked brown rice
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, 1 tbsp chipotle powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until fully cooked and slightly charred.
3. While the chicken cooks, assemble the bowls by dividing the cooked brown rice, black beans, and corn kernels among four bowls.
4. Top each bowl with the cooked chicken, avocado slices, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

The magic of this bowl lies in the smoky chipotle chicken, perfectly balanced by the freshness of avocado and lime. It’s a vibrant, satisfying meal that’s as nutritious as it is delicious.

Tip: For an extra kick, drizzle with your favorite hot sauce or a dollop of sour cream before serving.

Grilled Chipotle Chicken Skewers

Fire up the grill for these smoky, spicy Grilled Chipotle Chicken Skewers that are sure to be the star of your next barbecue.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp chipotle peppers in adobo sauce, minced
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp minced chipotle peppers, 2 cloves minced garlic, 1 tbsp honey, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken pieces to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.
4. Grill the skewers for 6 to 8 minutes per side, or until the chicken is fully cooked and has nice grill marks.
5. Remove from the grill and drizzle with the juice of 1 lime before serving.

The combination of smoky chipotle and sweet honey creates a beautifully balanced glaze that caramelizes perfectly on the grill. These skewers are a fantastic way to add a little heat to your outdoor dining.

Tip: For an extra kick, brush the skewers with additional adobo sauce during the last few minutes of grilling.

Chipotle Chicken Quesadillas

These Chipotle Chicken Quesadillas are a fiery twist on the classic, packed with smoky flavors and melted cheese that’ll have everyone asking for seconds.

Ingredients

• 2 cups shredded cooked chicken
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp olive oil
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)

Instructions

1. In a bowl, toss the shredded chicken with chipotle powder, cumin, and salt until evenly coated.
2. Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet, sprinkle with 1/2 cup of cheese, half of the chicken mixture, and 2 tbsp of cilantro.
3. Top with another tortilla and cook for 3-4 minutes until the bottom is golden and the cheese starts to melt. Carefully flip and cook for another 3 minutes.
4. Repeat with the remaining tortillas and filling. Cut into wedges and serve with sour cream.

The smoky chipotle and fresh cilantro create a bold flavor contrast, while the gooey cheese binds everything together for the ultimate comfort food experience.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking to ensure even browning.

Smoky Chipotle Chicken Enchiladas

These Smoky Chipotle Chicken Enchiladas are a game-changer for your weeknight dinners, blending bold flavors with a comforting, cheesy finish.

Ingredients

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 2 chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in the tomato sauce, chipotle peppers, cumin, and salt. Bring to a simmer, then add the shredded chicken, cooking until heated through.
4. Warm the tortillas slightly to make them pliable. Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in the baking dish.
5. Top the enchiladas with Monterey Jack cheese and bake for 20 minutes, until the cheese is bubbly and golden.
6. Garnish with fresh cilantro before serving.

The smoky heat from the chipotle peppers pairs perfectly with the creamy cheese, creating a dish that’s both vibrant and comforting.

Tip: For an extra smoky flavor, add a teaspoon of the adobo sauce from the chipotle peppers to the tomato sauce.

Chipotle Chicken Stuffed Peppers

These Chipotle Chicken Stuffed Peppers are a fiery twist on a classic, packed with smoky flavors and a hearty filling that’s sure to satisfy.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground chicken
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds. Place peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add ground chicken, red onion, and garlic. Cook until chicken is no longer pink, about 5 minutes.
3. Stir in quinoa, black beans, corn, chipotle peppers, cumin, and salt. Cook for 2 minutes until well combined.
4. Spoon the mixture into the bell peppers. Top with Monterey Jack cheese.
5. Bake for 25 minutes until peppers are tender and cheese is bubbly. Garnish with cilantro before serving.

The smoky chipotle and tender quinoa create a filling that’s both spicy and satisfying, making these peppers a standout dish.

Tip: For an extra kick, drizzle with a little extra adobo sauce before serving.

Grilled Chipotle Chicken Salad

Fire up the grill for this smoky, spicy Grilled Chipotle Chicken Salad that’s packed with bold flavors and fresh veggies.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed greens
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp lime juice
• 2 tbsp honey
• 1/4 cup cilantro, chopped

Instructions

1. Preheat grill to medium-high heat (about 375°F).
2. In a small bowl, mix 1 tbsp olive oil, 1 tbsp chipotle powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture evenly over the chicken breasts.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. In a large bowl, combine mixed greens, avocado, cherry tomatoes, and red onion.
5. In a small bowl, whisk together 2 tbsp lime juice and 2 tbsp honey. Drizzle over the salad and toss to coat.
6. Top the salad with sliced grilled chicken and sprinkle with 1/4 cup chopped cilantro.

The smoky chipotle rub on the chicken pairs perfectly with the sweet and tangy dressing, making every bite a flavor explosion.

Tip: For an extra kick, add a diced jalapeño to the salad or a dash of hot sauce to the dressing.

Chipotle Chicken and Rice Casserole

Warm up your weeknights with this smoky, spicy Chipotle Chicken and Rice Casserole that brings the heat and the heartiness in every bite.

Ingredients

• 2 cups cooked white rice
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (7 oz) chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced chicken, onion, and garlic, cooking until the chicken is no longer pink, about 5-7 minutes.
3. Stir in the cooked rice, black beans, corn, minced chipotle peppers, cumin, smoked paprika, and salt. Cook for another 2 minutes until everything is well combined.
4. Transfer the mixture to the prepared baking dish and sprinkle evenly with Monterey Jack cheese.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish with fresh cilantro before serving.

The smoky depth from the chipotle peppers paired with the creamy Monterey Jack creates a flavor profile that’s irresistibly bold yet balanced.

Tip: For an extra kick, drizzle a little extra adobo sauce over the casserole before baking.

Slow Cooker Chipotle Chicken Chili

Warm up your kitchen with this smoky, spicy Slow Cooker Chipotle Chicken Chili that practically cooks itself while you go about your day.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup frozen corn
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce (from the chipotle peppers can)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 avocado, diced (for garnish)
• 1/2 cup shredded cheddar cheese (for garnish)

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the black beans, kidney beans, diced tomatoes with their juice, frozen corn, diced onion, and minced garlic on top of the chicken.
3. In a small bowl, mix together the minced chipotle peppers, adobo sauce, chili powder, ground cumin, dried oregano, and salt. Pour this mixture over the ingredients in the slow cooker.
4. Pour the chicken broth over everything, then give it a gentle stir to combine.
5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
6. Remove the chicken breasts, shred them using two forks, then return the shredded chicken to the slow cooker. Stir to combine.
7. Serve the chili hot, garnished with fresh cilantro, diced avocado, and shredded cheddar cheese.

The magic of this chili lies in the depth of flavor from the chipotle peppers in adobo sauce, which adds a smoky heat that’s perfectly balanced by the creamy avocado and cheese toppings.

Tip: For an extra kick, add an additional chipotle pepper or a dash of cayenne pepper to the mix.

Chipotle Chicken Fajitas

Spice up your weeknight dinner with these smoky, flavorful Chipotle Chicken Fajitas that come together in just 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large onion, sliced
• 8 small flour tortillas
• Fresh cilantro, lime wedges, and sour cream for serving

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, 1 tbsp chipotle powder, 1 tsp ground cumin, 1 tsp garlic powder, and 1 tsp salt until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink.
3. Add the sliced bell peppers and onion to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Warm the tortillas according to package instructions.
5. Serve the chicken and vegetable mixture on warm tortillas, garnished with fresh cilantro, lime wedges, and a dollop of sour cream.

The smoky chipotle powder not only adds depth to the chicken but also gives the veggies a slight char that’s irresistible. Perfect for when you’re craving something bold yet simple.

Tip: For an extra kick, add a diced jalapeño to the skillet with the bell peppers and onion.

Chipotle Chicken Tortilla Soup

Warm up your kitchen with this smoky and spicy Chipotle Chicken Tortilla Soup, a bowlful of comfort that’s bursting with flavor.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 4 cups chicken broth
• 2 chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Tortilla strips and avocado slices for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the chicken breasts to the pot, cooking until no longer pink, about 10 minutes. Remove chicken, shred, and return to the pot.
3. Stir in the diced tomatoes, black beans, corn, chicken broth, minced chipotle peppers, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and stir in the chopped cilantro and lime juice.
5. Serve hot, garnished with tortilla strips and avocado slices.

The smoky chipotle peppers and fresh lime juice create a vibrant flavor profile that makes this soup a standout. Perfect for those chilly evenings when you crave something hearty yet refreshing.

Tip: For an extra kick, add an additional chipotle pepper or a dash of adobo sauce to the soup.

Grilled Chipotle Chicken Sandwiches

Fire up the grill for these smoky, spicy Grilled Chipotle Chicken Sandwiches that pack a punch of flavor in every bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 4 brioche buns, toasted
• 1 avocado, sliced
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 2 tbsp minced chipotle peppers, 1 tbsp honey, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt. Add chicken breasts, coating evenly. Marinate for at least 30 minutes.
2. Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
3. Let chicken rest for 5 minutes, then slice.
4. Assemble sandwiches by placing sliced chicken on toasted brioche buns. Top with avocado slices, cilantro leaves, and a squeeze of lime.

The combination of smoky chipotle and sweet honey creates a glaze that caramelizes beautifully on the grill, giving the chicken an irresistible charred flavor.

Tip: For an extra kick, add a spoonful of the adobo sauce from the chipotle peppers to the marinade.

Chipotle Chicken Pizza

Spice up your pizza night with this Chipotle Chicken Pizza, combining smoky chipotle flavors with juicy chicken and melted cheese for a mouthwatering meal.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup chipotle sauce
• 1 cup cooked chicken, shredded
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet with olive oil.
2. Roll out the pizza dough on the prepared pan to your desired thickness. Brush the dough with 1 tbsp olive oil and sprinkle with garlic powder, salt, and black pepper.
3. Spread the chipotle sauce evenly over the dough, leaving a small border for the crust. Top with shredded chicken, red onion, and mozzarella cheese.
4. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
5. Remove from the oven and sprinkle with fresh cilantro before slicing and serving.

The smoky chipotle sauce paired with the freshness of cilantro creates a vibrant flavor profile that stands out from your typical pizza night.

Tip: For an extra kick, drizzle additional chipotle sauce over the pizza before serving.

Chipotle Chicken Nachos

These Chipotle Chicken Nachos are a fiery twist on the classic, packed with smoky flavors and just the right amount of heat to make your taste buds dance.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1 jalapeño, thinly sliced
• 1 bag (10 oz) tortilla chips

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the diced chicken with olive oil, chipotle powder, cumin, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked.
3. Spread the tortilla chips in an even layer on a large baking sheet. Top with the cooked chicken, followed by the cheddar and Monterey Jack cheeses.
4. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and immediately drizzle with sour cream. Sprinkle with chopped cilantro, diced red onion, and sliced jalapeño.

The smoky chipotle chicken paired with the cool sour cream and fresh toppings creates a perfect balance of flavors and textures that’s hard to resist.

Tip: For an extra kick, add a few dashes of hot sauce over the top before serving.

Chipotle Chicken Stuffed Sweet Potatoes

These Chipotle Chicken Stuffed Sweet Potatoes are a hearty, flavor-packed meal that combines the sweetness of roasted potatoes with the smoky heat of chipotle chicken. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp chipotle powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F. Rub the sweet potatoes with olive oil and place them on a baking sheet. Bake for 45 minutes, or until tender when pierced with a fork.
2. While the potatoes bake, heat a large skillet over medium heat. Add the diced chicken, chipotle powder, garlic powder, onion powder, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked.
3. Once the sweet potatoes are done, let them cool slightly before slicing them open lengthwise. Fluff the insides with a fork, then divide the chipotle chicken evenly among them.
4. Top each stuffed sweet potato with sour cream, cilantro, and cheddar cheese. Return to the oven for 5 minutes, or until the cheese is melted.

The contrast between the smoky, spicy chicken and the natural sweetness of the potatoes creates a balance that’s both satisfying and unexpected. It’s a dish that proves healthy eating doesn’t have to be boring.

Tip: For an extra kick, drizzle with hot sauce or add a sprinkle of extra chipotle powder before serving.

Chipotle Chicken and Black Bean Tacos

Spice up your taco night with these Chipotle Chicken and Black Bean Tacos, packed with smoky flavors and a hearty texture that everyone will love.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 8 small flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken strips, chipotle powder, cumin, and salt. Cook for 5-7 minutes, stirring occasionally, until chicken is fully cooked.
2. Add black beans and corn to the skillet. Cook for another 3 minutes, until heated through.
3. Warm tortillas according to package instructions.
4. Divide the chicken mixture evenly among the tortillas. Top with Monterey Jack cheese and cilantro. Serve with lime wedges on the side for squeezing over tacos.

The smoky chipotle and creamy black beans create a depth of flavor that’s perfectly balanced by the fresh lime and cilantro. These tacos are a surefire way to bring a little excitement to your dinner table.

Tip: For an extra kick, add a diced jalapeño to the skillet with the chicken.

Grilled Chipotle Chicken with Avocado Salsa

Fire up the grill for this smoky, spicy Grilled Chipotle Chicken topped with a creamy Avocado Salsa that’s bursting with freshness.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp chipotle paste
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together 2 tbsp olive oil, 2 tbsp chipotle paste, 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp black pepper. Rub this mixture all over the chicken breasts.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
4. While the chicken cooks, make the avocado salsa by combining the diced avocados, 1/2 red onion, 1 jalapeño, juice of 1 lime, 1/4 cup chopped cilantro, and 1/2 tsp salt in a medium bowl. Gently toss to combine.
5. Serve the grilled chicken hot, topped with a generous spoonful of the avocado salsa.

The smoky heat of the chipotle chicken pairs perfectly with the cool, creamy avocado salsa, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra smoky flavor, let the chicken marinate in the chipotle mixture for up to an hour before grilling.

Chipotle Chicken and Corn Chowder

Warm up your kitchen with this smoky and sweet Chipotle Chicken and Corn Chowder, a bowl of comfort that’s bursting with flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups fresh or frozen corn kernels
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 canned chipotle pepper in adobo sauce, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, garlic, and red bell pepper. Cook until softened, about 4 minutes.
3. Stir in 2 cups corn, 1 tsp ground cumin, 1 tsp smoked paprika, and the minced chipotle pepper. Cook for 2 minutes until fragrant.
4. Pour in 4 cups chicken broth and bring to a simmer. Return the chicken to the pot and simmer for 10 minutes.
5. Reduce heat to low, stir in 1 cup heavy cream, and season with salt and pepper to taste. Simmer for another 5 minutes.
6. Garnish with fresh cilantro before serving.

The smoky chipotle and sweet corn create a depth of flavor that’s perfectly balanced by the creamy broth. It’s a chowder that stands out for its boldness and heartiness.

Tip: For an extra smoky flavor, add a dash of the adobo sauce from the chipotle peppers.

Chipotle Chicken Meatballs

These Chipotle Chicken Meatballs are a smoky, spicy twist on a classic, perfect for adding a little heat to your weeknight dinner rotation.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 large egg
• 2 tbsp chipotle in adobo sauce, finely chopped
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, breadcrumbs, onion, egg, chipotle in adobo sauce, garlic powder, cumin, and salt. Mix until just combined—don’t overwork the meat.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, until they’re golden brown and cooked through.

The chipotle in adobo not only adds heat but a deep, smoky flavor that makes these meatballs stand out. Serve them over rice or tucked into warm tortillas for a meal that’s anything but ordinary.

Tip: For an extra kick, drizzle with a little extra adobo sauce before serving.

Conclusion

We hope these 20 Spicy Chipotle Mexican Grill Chicken Recipes inspire your next meal with bold flavors and simple steps. Perfect for home cooks looking to spice up their dinner routine, each dish promises a delicious adventure. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for your next culinary journey. Happy cooking!

Share on Facebook

Post on X

Save