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!! It tastes even better than the original. I made it tonight and flipped when I tasted it. The only change I made was using olive oil in place of vegetable oil. Thank you so much for the recipe! I will be putting this on everything!
Love Love Love it…thank you so much
Oh I love this salad dressing! It is good right away but even better 24 hours later. Thank you!
This dressing is amazing! I made the most delicious salad for dinner: romaine, black beans, fresh corn, avocado and grilled chicken. I can’t wait to make it again – thanks for an awesome recipe!
OMG, I just made this recipe and it is Ssooooooooo good! Thank you thank you!
Side note: I also looked up the ingredients on the chipotle website so I added just a little bit of cumin, but I’m not sure how much it changed the taste.
Wow! I used thid delicious dressing on the cole slaw for fish tacos. Best ever!!!
I am 100% in love with this dressing.
Yippee! I’ve been searching the web to see if someone had figured it out……and my favorite recipe site/blog has it! YOU! There is nothing you can’t do! I LOVE all of your recipes. Thanks.
Thanks so much, Erin! I hope you like the dressing — I have been putting it on everything 🙂
Thanks, Erin. Let me know how it compares 🙂
Do you drain the peppers or add all of the sauce?
Hi Wendy, Just the peppers; don’t worry if there is some sauce clinging to them but don’t add any additional sauce from the can. Hope that helps!
This looks great… but how spicy is it? I usually use a chipotle chili to flavor an entire roast or batch of black beans, so I’m surprised to see two in this recipe! I don’t mind the spice, but my kids can only handle a small amount.
Hi Monica, It’s spicy but not super spicy; my 10-year-old loves it. But if you’re concerned, definitely start with one pepper and add the second if necessary 🙂
omg this was soooo good. Used 2.5 tbsp honey and was still plenty sweet for me. Next time I think I’ll put more peppers because it was surprisingly mild.