This chicken tinga recipe is tender shredded chicken simmered in a zesty tomato-chipotle sauce, great for tacos, tostadas, or burritos, all in one pot!.
Chipotle is known for serving tasty Tex-Mex food, and their famous chicken is a big part of their menu. The smoky flavor and tender, juicy texture of Chipotle chicken have made it a cult favorite. But how do they make it taste so good? We looked into their process to find out.
Sourcing Only the Best Ingredients
Chipotle’s chicken goes through a lot of steps before it even hits the grill. They have strict rules about where they get their ingredients, and they try to use meat from animals that were raised without antibiotics or added hormones as much as possible.
For the chicken they work with suppliers who adhere to strict animal welfare guidelines. The chickens are raised in cage-free environments with access to the outdoors. This focus on humane natural practices produces higher quality meat.
The Art of Chipotle’s Marinade
The star of the show is Chipotle’s trademark marinade recipe. The exact blend of ingredients is confidential, but some detective work reveals the basics:
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Adobo sauce Provides a deep, smoky flavor
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Chipotle peppers: Infuses the meat with that iconic spicy, smoky taste.
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Garlic: Adds aromatic punch.
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Oregano: Provides earthy, herbal notes.
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Black pepper: Brings a sharp, peppery bite.
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Salt: Boosts overall flavor and helps tenderize the meat.
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Apple cider vinegar: Tenderizes the chicken and balances the spices.
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Vegetable oil: Allows the flavors to properly infuse.
Chipotle likely combines these ingredients in the right proportions to make marinade magic. They let the chicken soak in this flavorful blend for hours, allowing the seasonings to fully penetrate every bite. This is the key step that makes their grilled chicken so full of flavor.
Grilling to Perfection
Once marinated, Chipotle uses commercial-grade grills to cook the chicken. The open-flame grilling adds a smoky char while sealing in the juices. This results in chicken that’s simultaneously smoky, spicy, and tender.
Maintaining proper temperature control is also essential for food safety and consistent doneness. Chipotle aims to cook the chicken to an internal temperature of 165°F as measured by food thermometers. This ensures every piece of meat reaches the FDA-recommended safe temperature without overcooking.
After being grilled, the chicken is quickly cut into smaller pieces so it can be served. This preserves the moisture and flavor straight from the grill.
Why Customers Crave It
There are several reasons Chipotle’s chicken is so crave-worthy:
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Authentic smoky flavor from the grills and chipotle peppers
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Juiciness thanks to meticulous temperature control
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Tenderness from the brining effect of the marinade
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Adherence to food safety protocols at every step
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Focus on natural, responsibly raised meat for higher quality
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Skillful execution by trained staff using commercial equipment
Each step of the way makes the chicken taste and feel in a way that you can’t get enough of.
Frequently Asked Questions
Here are some common questions customers have about the mysteries behind Chipotle’s famous chicken:
How exactly does Chipotle marinate their chicken?
Chipotle soaks the chicken in a signature blend of adobo sauce, chipotle peppers, garlic, oregano, black pepper, salt, cider vinegar, and vegetable oil. The exact recipe is confidential, but this combination infuses the chicken with flavor.
Does Chipotle brine their chicken?
While they don’t technically brine it in a saltwater solution, the marinade does act as a sort of flavorful brine due to the salt and vinegar. This helps season the meat and retain moisture.
What cuts of chicken does Chipotle use?
Chipotle uses boneless, skinless chicken breasts. The white meat is leaner and allows for more consistent sizing and cooking times compared to thighs.
How long does Chipotle marinate the chicken?
It’s likely marinated for at least a few hours, up to overnight. This gives time for the flavors to fully penetrate for maximum taste.
What grill does Chipotle use?
Chipotle uses commercial gas-fired open flame grills. The direct heat helps get that signature char while cooking large batches efficiently.
Does Chipotle grill the chicken skin-on?
No, they grill skinless chicken. Removing the fatty skin helps reduce calories while ensuring consistent cook times.
Does Chipotle inject their chicken with marinade?
While some restaurants do inject marinade internally, Chipotle relies on the external soak to impart flavor. Injecting would be difficult with their high volume of chicken.
Does Chipotle pound their chicken before marinating?
They likely don’t pound or flatten the chicken, as the marinade can fully penetrate the boneless breasts without mechanical tenderization.
What temperature does Chipotle cook chicken to?
Chipotle aims to cook the chicken to an internal temperature of 165°F. This ensures it meets food safety standards for poultry doneness.
Why is Chipotle chicken so juicy?
It’s juicy thanks to the brining effect of the marinade, proper grill technique, and monitoring internal temperature to prevent overcooking.
Can you recreate Chipotle’s chicken at home?
Yes! Use a marinade of adobo sauce, chipotle peppers, garlic, oregano, vinegar, and oil. Grill over direct high heat until 165°F internally.
The Takeaway: It’s All in the Prep
At the end of the day, it’s Chipotle’s meticulous prep process that makes their chicken so special. Their fresh ingredients, flavorful marinade, mastery of grilling techniques, and commitment to food safety all combine to produce chicken with outstanding taste and texture. So while the exact recipe remains confidential, a little knowledge of their methods can help unravel the mystery of how they make this protein such a shining star of their menu.
Where does Tinga Come From?
Chicken tinga comes to us from Puebla, Mexico. Its a classic authentic Mexican recipe defined by its silky and somewhat spicy sauce made primarily from tomatoes and smoky chipotle chilies in adobo sauce.
Lets talk about how to make chicken tinga, shall we? Its super easy, which I love.
- Chicken. I like to use chicken thighs because they are more juicy and have more fat, but you can also use chicken breast. This recipe calls for 2 pounds of chicken.
- Peppers and Veggies. I am adding one jalapeno pepper, white onion, and garlic cloves to give it some heat and flavor. Adding them to the sauce and shredded chicken after cooking them down makes them taste even better. Use a serrano pepper or two instead if you want it a little hotter.
- Chipotles in Adobo Sauce. Any 7-ounce can will do. You can find them in most stores. There are usually several brands to choose from. Choose the real chipotle peppers in adobo sauce. The chipotles will add to the smoky flavor of the chicken and sauce. You can use just adobo sauce, though, if that’s all you have on hand.
- Tomato Sauce. Tomato sauce adds body to the final sauce. This recipe calls for a regular 16-ounce can of tomatoes, but you can use diced, crushed, fire-roasted, or fresh tomatoes of the same size. Then process them to make the sauce. Just make sure to let them cook for long enough to break down.
- Seasonings. We’re adding chili powder, Mexican oregano, a little cumin, salt, and black pepper to taste to make it spicier. You can add your favorite seasonings if you have them, like a favorite taco seasoning recipe.
Recipe Tips and Notes
- Rotisserie Chicken. Before you start making chicken tinga, buy a rotisserie chicken and pull the meat off the bones. This will save you time. Then proceed with the recipe. The chicken tinga tastes great and saves a lot of time. Easy shredded chicken.
- Freezer Friendly. It’s easy to freeze chicken tinga in plastic bags that can be sealed, with a vacuum sealer, or in containers that can go in the freezer. I like to freeze mine in 6- to 8-ounce portions that are big enough for two people to eat for lunch or dinner quickly.