Tag Archives: chicken

Creamy Chipotle Chicken Baked Taquitos

  • 1/3 cup cream cheese
  • 1-2 Tbsp Art of Chipotle, Chipotle Paste
  • 1 Tbsp fresh lime juice
  • 2 cups rotisserie chicken, chopped into 1/2 inch pieces
  • 1 cup shredded pepper jack cheese
  • 3 Tbsp cilantro, chopped
  • 2 Tbsp green onions, chopped
  • 12 corn (or flour if you prefer) tortillas

Soften cream cheese in microwave for 20-30 seconds.  Stir in Chipotle Paste and lime juice.  Mix together, then add cilantro and green onions.  Stir in chopped chicken and cheese and combine well.  (This can be made ahead of time and stored in refrigerator).

Preheat oven to 425 degrees.

Line cookie sheet with foil, lightly sprayed with cooking oil.

Briefly heat tortillas in microwave so they are easy to work with.

Spoon 2-3 Tbsp of chicken mixture in a row across the bottom third of tortillas, keeping 1/2 inch away from edge.  This makes it possible to roll it up very tightly.  Place taquitos seam side down on cookie sheet, making sure they are not touching.

Lightly spray with cooking spray and sprinkle with kosher salt.

Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with salsa, guacamole and sour cream.

Nutrition (per serving): 330 calories, 161 calories from fat, 18.1g total fat, 73.6mg cholesterol, 402.1mg sodium, 247.8mg potassium, 26.3g carbohydrates, 3.4g fiber, 1.7g sugar,16.2g protein.  (USING CORN TORTILLAS)

Peach Mango Gingersnap Glazed Chicken

1 cup peach preserves
1/2 tsp salt
1 1/2 tsp grated lime zest
2 Tbsp fresh lime juice
3 Tbsp Art of Chipotle Chipotle Paste
1 cup Art of Chipotle Mango Gingersnap Salsa
4 chicken breasts or 8-12 chicken tenders (2-3 per person)
1 Tbsp olive oil

1. In a saucepan, mix preserves, salt, zest and juice. Stirring constantly, cook over low heat just until preserves are melted. Remove about 1/3 of mixture for basting, reserving the rest for dipping or spooning over the top when serving. Add paste and salsa to remaining preserves, heat through, keeping warm.

2. Preheat skillet, add oil and brown chicken on both sides. Cook until juices run clear, basting with sauce two or three times. (Or place on preheated grill and cook over medium for 4-5 minutes. Turn chicken; brush with sauce mixture two or three times during cooking. Cook 10-15 minutes or until juices run clear.) Discard any remaining sauce.

3. Plate chicken and pour a little sauce over finished chicken, serve the rest for dipping.

Servings: 4

Nutrition Facts
Nutrition (per serving): 536 calories, 88 calories from fat, 9.7g total fat, 153.3mg cholesterol, 659.2mg sodium, 945.1mg potassium, 60.3g carbohydrates, <1g fiber, 40.9g sugar, 50.7g protein.

BBQ Chicken with Spicy Orange Marmalade Sauce

  • 2 Tbsp Art of Chipotle, Chipotle Paste
  • 1/2 cup low-sodium soy sauce
  • 8 boneless, skinless chicken thighs (about 2.5 lbs)
  • 3 tsp minced garlic cloves
  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup pineapple orange marmalade
  • 1 Tbsp fresh lime juice
  • Cooking spray

Place the Chipotle Paste, soy sauce, garlic, olive oil, onion, marmalade, and lime juice in a plastic bag.  Mix together and put the chicken thighs in the bag to marinate.  Place in refrigerator for 3-12 hours.  Spray the bbq with non-stick spray. 

Prepare grill and place chicken on grill rack.  Grill approximately 10 minutes on each side.  While cooking chicken, place remaining marinade in pan and heat to reduce sauce.    Serve chicken with the reduced marinade/sauce.

Yield: 4 servings, 2 thighs each.

Island Coconut Chipotle Chicken

  • 3/4 cup coconut, toasted – divided
  • 2 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, finely chopped
  • salt & pepper, to taste
  • 4 chicken breasts – boned and skinned
  • 1/2 cup coconut milk
  • 2 Tbsp sugar (optional)
  • 2 Tbsp Art of Chipotle Chipotle Paste or to taste
  • 1/4 cup cilantro leaves, chopped for garnish or to taste

Toast coconut in a 300 degree oven watching closely, or in sauce pan, watching closely till toasted, stirring as needed. 

In a heavy saucepan, heat oil over medium high heat.  Add onions and saute until cooked through on one side, about 4-5 minutes.  Turn over and repeat.  Cook until juices run clear.

In a small bowl, mix 1/4 cup coconut, coconut milk, sugar and paste.  Pour over chicken and heat through.

Garnish with toasted coconut and cilantro leaves.

Nutritional Facts:  (Per serving)

505 calories, 208 calories from fat, 23.6 g total fat, 152.5 mg cholesterol, 340.6 mg sodium, 1050.4 mg potassium, 18.7 g carbohydrates, 2 g fiber, 13 g sugar, 51.5 g protein.

Tour the USA (Southwest) – Spicy Lime Chipotle Chicken

  • 4 boneless skinless chicken breasts
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1 clove garlic, minced
  • 1 Tbsp. Art of Chipotle, Chipotle Paste (more or less to taste)
  • 1/2 tsp. salt
  • 1 tbsp. olive oil

Add all ingredients together and mix well.   Marinate chicken in refrigerator for 30 -60 minutes.  Pre-heat a non-stick pan on med-high heat.  Add the oil and saute the chicken breasts for 5-7 minutes on each side, until almost cooked through.  Ad the remainder of the marinade and cook for 2-3 minutes to reduce the sauce.

Tour the USA (Northwest) – Chipotle Blackberry BBQ Sauce

  • 1 cup BBQ sauce
  • 1/4 cup blackberry jam (preferably seedless)
  • 2 Tbsp. balsamic vinegar
  • 2 tsp Art of Chipotle, Chipotle Paste (or to taste)

Combine all ingredients and mix well.  This is great on chicken, ribs, beef or any kind of fish.  This is also an excellent dipping sauce.

Note:  When cooking chicken, beef or ribs, start slathering on the sauce about 15 minutes before meat is done.  If you are cooking shrimp or fish that will be done quickly, baste with sauce before placing on grill.  You might want to cover your grill with foil, because this sauce is a bit messy.

Chicken Fajita Burger

 For Burgers:
1 1/3 lb. ground chicken
2 T Gourmet Chipotle Paste
3 T Fresh Cream Indulgence Sauce
1/4 cup chopped fresh cilantro leaves
Extra Virgin Olive Oil

For Peppers and Onions:
1 T Olive oil
4 strips bacon
2 red or green bell peppers, seeded and sliced in thin strips
1 medium onion, sliced in thin strips, reserving a piece for grating
1 jalapeno, seeded and chopped, optional
2 cups Black Bean Fiesta Salsa
4 onion or crusty rolls, split

Combine chicken, paste, sauce, cilantro and grated onion. Divide into 4 patties to fit rolls. Drizzle patties with oil and cook 6 minutes on each side or until cooked through.

Heat a medium skillet over high heat. Add olive oil, bacon, peppers and onions. Stir fry tossing with tongs to sear edges. Add jalapeno, if desired. Toss and cook about 3 minute then add salsa and toss to heat. Place burgers on each bun bottom and top with pepper onion mixture.

Grilled Honey Lime Chicken!

1/3 cup fresh lime juice
2 tablespoons honey
4 cloves garlic, chopped
1 serrano chile, or jalapeno seeded & diced
1-2 tsp. Chipotle Paste (add more for desired heat)
1/4 teaspoon cornstarch
1 tablespoon minced cilantro
1 pound boneless skinless chicken breast

Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, The Art of Chipotles Gourmet Paste, and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve. Complement your dish with The Art of Chipotles fresh Pineapple Mojito or Mango Gingersnap Salsas.

Chicken & Green Apple Mango Chipotle Salsa


  • 1 cup Granny Smith apple, 1/4″ diced, unpeeled
  • 1/2 cup chopped mango
  • 1/2 cup red onion, 1/4″ diced
  • 1/2 cup red bell pepper, 1/4″ diced
  • 1/2 cup diced tomatoe
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup apple juice
  • 1/2 cup red wine vinegar
  • 1 Tbsp. Chipotle Paste
  • 4 boneless skinless chicken breast halves

Spice mixture:  In a small bowl, mix 1 Tbsp. paprika, 1 teaspoon each salt and pepper, 1/8 teaspoon cayenne, 1/2 teaspoon chili powder, and 1/2 teaspoon firmly packed brown sugar.

In a bowl, mix apple, mango, onion, bell pepper, cilantro, apple juice, vinegar and Chipotle Paste.  Cover and chill.

Rinse chicken and pat dry.  Rub spice mix all over chicken.

To Grill:  Coat both sides of chicken breasts lightly with olive oil and lay on a grill over medium-high coals or gas grill; close lid if using gas.  Cook, turning once, until chicken is no longer pink in center of thickest part, 6-8 minutes total.

To Saute:  In a 12″ saute pan over medium heat, add oil and tilt to coat bottom of pan.   When hot, lay chicken breasts, slightly apart, in pan.  Cook, turning once, until chicken is no longer pink in center of thickest part, 10-12 minutes total; reduce heat slightly if chicken egins to brown excessively.

Transfer chicken to plates.  Serve with apple chipotle salsa.