Name: Chipotle Honey Vinaigrette (Copycat Recipe from Chipotle Mexican Grill)
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup extra virgin olive oil; 2 tablespoons tomato paste; 1/4 cup red wine vinegar; 1 tablespoon apple cider vinegar; 1/4 cup honey; 2 tablespoons minced garlic; 1 teaspoon chipotle chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon cumin; 1/4 teaspoon black pepper; 1 teaspoons Himalayan pink salt; 1 teaspoon lime juice

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This easy homemade Chipotle Honey Vinaigrette goes beyond the basics.

It’s perfect to drizzle on tacos, enchiladas, fajitas or burritos; as a marinade for chicken, steak, salmon or shrimp; to baste grilled vegetables; or to top your favorite fresh green salad.

The boost of flavor from the sweet/spicy, slight chipotle combination will make you want to keep a bottle of this on hand at all times. This made-from-scratch version uses all FfL-friendly (real food) ingredients and can be whipped up in 5 minutes flat.

Storage

This vinaigrette can be prepped ahead on your food prep day to further simplify meals throughout the busy week.

Store your Chipotle Honey Vinaigrette in an airtight container in the refrigerator for up to 5 days.
This sauce is also extremely freezer-friendly and can be stored in mason jars in the freezer for up to 2 months.

How to “reinvent” leftover Chipotle Honey Vinaigrette:

Chipotle Honey Marinated Chicken Breasts: Place 2-3 pounds of chicken in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes (4-5 hours is ideal). Preheat oven to 375 degrees and line a baking dish (or sheet) with parchment paper. Place each chicken breast in dish, top with any excess sauce and bake for 25-30 minutes, until no longer pink in the center. The internal temperature of the chicken should reach 165 degrees.
Southwestern salad: Toss romaine lettuce, beans, corn, avocado and grilled meats or sautéed veggies in vinaigrette.
Drizzle on shredded chicken tacos
Cold black bean and corn salad: Toss black beans, corn, fresh cilantro, diced red bell peppers and onion in vinaigrette and serve cold.
Drizzle over Easy Baked Macaroni and Cheese

Chipotle Honey Vinaigrette (Copycat Recipe from Chipotle Mexican Grill)

Course: ,
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup 1x

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Description

This easy homemade Chipotle Honey Vinaigrette goes beyond the basics. It’s perfect to drizzle on tacos, enchiladas, fajitas or burritos; as a marinade for chicken, steak, salmon or shrimp; to baste grilled vegetables; or to top your favorite fresh green salad. The boost of flavor from the sweet/spicy, slight chipotle combination will make you want to keep a bottle of this on hand at all times. This made-from-scratch version uses all FfL-friendly (real food) ingredients and can be whipped up in 5 minutes flat.

Ingredients

Scale

1/2 cup extra virgin olive oil
2 tablespoons tomato paste
1/4 cup red wine vinegar
1 tablespoon apple cider vinegar
1/4 cup honey
2 tablespoons minced garlic
1 teaspoon chipotle chili powder
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 teaspoons Himalayan pink salt
1 teaspoon lime juice

Instructions

Combine all ingredients in a medium bowl. For best results, refrigerate for 2+ hours so the individual flavors have time to “marry” one another.
Use an immersion blender to blend until smooth. You can also use a food processor or high-powered blender.
Serve or store in an airtight container in the refrigerator for up to 10 days.

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Substitutions:

Substitute tomato paste with ketchup in a pinch.

Keywords: Chipotle Honey Vinaigrette

Category :Recipes

Method :Too Easy