Taking your family out to eat at Chipotle can be pretty expensive these days. Luckily, Nicole shows you how to make Chipotle’s iconic chicken, cilantro lime rice, and honey vinaigrette at home without breaking the bank!

Intro – 0:00
Chipotle Taste Test – 0:40
Marinated Chipotle Chicken – 1:08
Cilantro Lime Rice – 2:52
Chipotle Honey Vinaigrette – 3:55
Corona Sunrise – 6:00
Homemade Chipotle Bowl – 7:00

Combine chicken, garlic, chipotle peppers, adobo sauce, 3 tablespoons olive oil, cumin, white vinegar, salt, pepper, and honey in a large resealable bag. Seal bag and toss to coat thoroughly. Refrigerate at least 4 hours and up to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large cast iron skillet over medium-high heat. Add a little oil if necessary. Add chicken in one layer to skillet and cook, undisturbed, until chicken is deep golden brown and releases easily from the skillet, 5 to 7 minutes.

Flip chicken and transfer to the preheated oven until chicken is no longer pink at the center and juices run clear, about 20 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Let chicken rest 10 minutes before cutting.
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