Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette
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This copycat Chipotle honey vinaigrette is smoky, sweet, tangy, and just like the original—perfect for drizzling over salads, grilled meats, or whatever you’re craving.
I love Chipotle’s chipotle honey vinaigrette so I came up with this copycat version by fiddling around with the ingredients listed on the Chipotle website. It tastes almost identical to the original. Toss it with romaine lettuce, beans, corn, avocado, grilled meats—or all of the above!
And if you’re a big Chipotle fan, you’ll also love my copycat Chipotle chicken, cilantro-lime rice and fresh corn salsa. Once you try it all together, you might not miss the takeout version at all.
“DELISH!!! Exactly the same as the restaurant. I’ve made it at least 6 times…always have it in my fridge. It’s good on everything!”
What You’ll Need To Make Chipotle Honey Vinaigrette
- Red wine vinegar: Adds the tangy kick that balances the sweetness of the honey and richness of the oil.
- Honey: A touch of sweetness goes a long way here—it rounds out the flavors and gives the vinaigrette some depth.
- Vegetable oil: The neutral base that ties it all together.
- Dried oregano & cumin: For that earthy, unmistakably Chipotle-style flavor.
- Chipotle peppers in adobo sauce: The key to that smoky heat—don’t skip them. You’ll find them in small cans in the Latin section of most grocery stores.
- Garlic: Adds a savory flavor without overpowering.
- Jump to the printable recipe for precise measurements
How To Make Chipotle Honey Vinaigrette
Step 1: Combine all of the ingredients in a blender or small food processor.
Step 2: Blend. Pulse or blend until evenly combined. The vinaigrette will keep nicely for up to 5 days stored in an airtight container in the fridge. Just give it a good shake before using to recombine any separated ingredients.
Pro tip: Leftover chipotle peppers in adobo freeze beautifully. Spoon them into an ice cube tray (or drop tablespoon-sized portions onto a parchment-lined baking sheet), freeze until solid, then transfer to a freezer-safe container. You’ll be glad to have them on hand for next time.
More Salad Dressings You May Like
Chipotle Honey Vinaigrette
This chipotle honey vinaigrette tastes just like the original.
Ingredients
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- ¾ cup vegetable oil
- ½ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 chipotle peppers in adobo sauce
- 2 small garlic cloves, roughly chopped
Instructions
- Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
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- Serving size: 2 tablespoons
- Calories: 173
- Fat: 17 g
- Saturated fat: 1 g
- Carbohydrates: 6 g
- Sugar: 6 g
- Fiber: 0g
- Protein: 0g
- Sodium: 172 mg
- Cholesterol: 4 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This dressing is amazing! I grilled chicken and mixed it with power greens for a delicious grilled chicken salad! This is now my go to dressing. This would taste good on absolutely anything.
I could drink this vinaigrette! It is the best. This is now on my regular list of homemade dressings. I used it on the copycat chipotle chicken bowl with fresh corn salsa, super greens, and guacamole. For the copycat chipotle chicken I used tofu torn into chunks then baked with the spice mixture from the recipe. It was outstanding.
I’m going to make it with chicken next time. Although I am not “Vegan” I do try not to eat meat more than once a week. This tofu sub was wonderful. All your recipes are fantastic. Thank you !
I am wondering if in place of recipes that use vinegar and honey if i can use some of my balsamic vinegar in place of the above. I have flavored ones and a white one. Seems the sweet and acidic properties of that would mimic the honey and vinegar.
Thanks and I love your recipes.
Hi Julie, technically balsamic vinegar will work in dressings that call for the combination of vinegar and honey, but two things… I think you’ll still need to add a bit of honey for sweetness, and the balsamic will alter the flavor of the dressings.
This recipe is outstanding!
I thought it might have been too hot with 2 Chipotle peppers, so I started with one..I quickly added the second pepper. I used fresh oregano instead of dried. It’s amazing!