This recipe produces a deliciously zingy chicken that is bursting with flavor and honestly better than any restaurant-style chipotle chicken I’ve ever had. Perfect for wraps, tacos, burritos, or bowls, this clean eat, keto-friendly, gluten free chicken is simple to make and will not disappoint you!
Making it is as simple as making a marinade by blending together red onions, garlic, lemon juice, tomato sauce, olive oil and an assortment of herbs and spices including salt, black pepper, dried oregano, cumin, smoked paprika, and of course, chipotle powder, with a touch of water as needed.
Raw, diced chicken and the marinade are all you need to bring this dish to life. But be warned, the longer you allow it to marinate, the spicier it gets 🔥
If you really enjoy spicy dishes, consider making this a day in advance and allowing the flavors to amplify overnight in the fridge before cooking it.
After combining the diced chicken and the marinade, you only need about an hour for the flavors to penetrate the meat and really take hold. Remember: the longer you leave it to marinate, the spicier and more flavorful/potent it will become. 🌶️🌶️🌶️
After the chicken has marinated for at least an hour or two, we’ll heat some oil in a saute pan until it’s nice and hot.
Then we’ll add our chicken and begin frying it.
As we continue frying our chicken the liquids will begin to release and reduce as it cooks off. Once the chicken is cooked through and the liquids are all but gone, (you can speed this part of the process along by blotting away any excess moisture in the pan using a pair of tongs and some paper towels) the chicken and its marinade will begin to char and blacken. This part can get a little smokey, and given the use of the chipotle spice, it can agitate your sinuses, so be sure to ventilate your cooking area.
The end result is oh-so-worth it though as the tender morsels of spicy, flavorful chicken are dotted with smoky, charred bits that kicks the flavor profile up to a 10 👌
Serve it fajita style with some Soft and Fluffy (100%) Whole Wheat Tortillas…
Or make it into a brown rice or Quinoa power bowl that you top with all your favorite toppings (don’t forget the sour cream and cheese!)
Blackened Chipotle Chicken
- ½ med red onion (coarsely chopped)
- 3 cloves garlic (coarsely chopped)
- 1 tbsp tomato sauce
- 2 tbsp lemon juice
- 2 tbsp extra light olive oil
- 1 tsp Chipotle Powder
- 1 tsp Smoked Paprika
- ½ tsp Dried Oregano
- ½ tbsp Himalayan salt
- ½ tsp ground black pepper
- ¼ tsp ground cumin
- 2-4 tbsp water (as needed)
- 1-2 lbs boneless, skinless chicken breasts (diced)
- 2-3 tbsp extra light olive oil (for frying)
- Blend all ingredients except the chicken and the remaining 2-3 tbsp of light olive oil, into a smooth paste.
- Add this paste to the diced chicken and turn to ensure that all pieces are evenly coated. Allow the chicken to marinate in the chipotle sauce for anywhere from 1-24 hrs.
- In a saute pan, add 2-3 tbsp of olive oil and heat on high until hot. Add the marinated chicken, spreading in a single layer to ensure even cooking. (depending on how much chicken you're making you may need to work in batches)
- Allow the chicken to cook for 2-3 minutes before turning and cooking the other side for another 2-3 minutes.
- Once the chicken is cooked, use a pair of or tongs and a few paper towels to blot the bottom and sides of the pan to remove any excess moisture. This will allow the chicken to "dry" out quicker and blacken without over cooking it.
- On high heat, continue cooking the chicken, turning it every 30 seconds so that the marinade on the outside of the chicken can blacken.
- Serve immediately and store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to three months.
- Depending on how much chicken you're making and the size of your pan you might need to cook the chicken in batches. Typically I make two pounds of diced chicken in a 9.5" saute pan in two batches. Overcrowding the pan does not allow for it to blacken properly.
- When charring the chicken, the marinade on bottom of the pan will begin to blacken (especially if you don't wipe it off) If you're not using a non-stick pan, you can use a spatula to scrape those burnt bits off and mix it into the chicken.
- The nutritional information for this recipe has been calculated using one pound of chicken.