Pollo Al Chipotle

Pollo Al Chipotle Recipe

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Diana Hardin


Good old San Antonio cooking! This recipe is a copy cat of one of the best Mexican restaurants here in San Antonio! It is delicious. The nice part is you decide how "hot" you want it. This is good with cilantro lime rice on the side, or with Mexican rice. This is one of those dishes that impresses all who eat it, especially at a dinner party. Different, but scrumptious!

★★★★★ 2 votes
1 Hr
15 Min
Stove Top


boneless breasts of chicken
4-5 Tbsp
olive oil
2-3 Tbsp
lime juice
garlic salt
cilantro, fresh
medium, garlic cloves
1/4 c
onion, chopped
1 pt
heavy cream
7 oz
can chiles chipotle en adobo, del monte makes this.


1Mix olive oil, lime juice, 1/4 c. cilantro, and garlic salt in bowl.
2Wash and pat dry chicken breasts, and place in zip lock. Pour mixture over chicken and marinate for AT LEAST an hour.
3While marinating; over medium heat in a skillet, char the garlic cloves and onion until they turn brown, frequently stirring, about 4-5 minutes.
4Remove from skillet and add to blender with cream and chipotle chiles. Liquify.
5After liquifying, add chopped cilantro, do not chop the cilantro too small, might taste bitter. Refrigerate if not using immediately. Heat gently before serving.
6Grill chicken to perfection. Depending on size of breasts, I usually grill them 6-7 minutes each side.
7Pour over chicken before serving.

**Hubby usually is grilling chicken while I am preparing the chipotle sauce.

About Pollo Al Chipotle

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican