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
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 freshly 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
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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Great recipe, I did however use light olive oil which didn’t overwhelm the recipe also cut back on the salt, I’m used to low sodium anyway.
The peppers didn’t blend very well with what I had to blend with. Next time I make it I’ll scrape the meat of the pepper and discard the skin. Dressing is chunky; rather have it creamy.
Has anyone used a balsamic instead of the red wine vinegar?
How do I make it less thick in consistency?
Hi Kim, You could add a little water (just a touch at a time) until you get it to the consistency you want. Hope that helps!
I added lime juice and it really balanced out the chipotles and a little less oil
👍
Thanks so much for creating and sharing this. Since I discovered your page we have had this dressing numerous times. Your Thai dressing is another one of our favorites. It comes together easily! Appreciate you so much.
I’m so glad that I found this recipe because I absolutely love the Chipotle version! This is delicious!! One question, what do I do with the left over sauce that the chili peppers are in? Seems like a waste to discard it.
Hi Renecia, You can freeze it in small portions to use in future recipes. And glad you like the dressing! 🙂
I love repurposing the leftover adobo sauce/ peppers into a chipotle mayo. Super easy- just blend up mayo, the chipotle adobo sauce, garlic, and lime juice. Delicious on fish tacos or any kind of burger!
Sooooo good! I love southwest/taco salads and have never been able to find a dressing that stacks up to Chipotle’s or other take-out dressings. Very simple ingredients and easy to make. This will definitely be a staple in my home!
We made this, and it’s BETTER than Chipotle. Ours, also made in the Mini Prep Plus, did not separate during storage. Love having it here at home! THANKS!
I’ve made this hundreds of times. Excellent recipe. Others on the internet call for fresh lemon or lime. I’m a fan of those but not in this recipe. If you are looking for close to authentic then this is it.
This is awesome! I always make homemade dressing but usually rotate between a couple staples. Which of course, can get a little boring. So it’s always nice to try something different and tasty!
I LOVE this recipe! The flavors in this rice are spot on and the perfect side dish for taco night. I love how easy it is and the flavors. Winner.