Chipotle Chicken Marinade

5 from 2 votes

This unbeatable Chipotle Chicken Marinade delivers perfectly seasoned chicken with just the right amount of spice. Enjoy a charred exterior and juicy interior that will have you making this chicken again and again!

Prep Time20

Marinating Time30

Total Time50

Course: Dinner

Cuisine: Healthy, Mexican

Keyword: Chipotle Chicken Marinade

Servings: servings

Author: Chelsea Lords

Cost: $9.98

Equipment

Small blender or food processor

Ingredients

2 pounds boneless, skinless chicken breasts or thighs
3 tablespoons red wine vinegar
2 tablespoons honey
1/3 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1-1/4 teaspoons salt
1/2 teaspoon pepper
1 tablespoon chipotle peppers in adobo sauce see note 1
2 limes
2 tablespoons finely chopped cilantro optional

US - Metric

Instructions

Zest the lime with a zester to get 1 teaspoon zest. Juice it using a citrus juicer to get 1 tablespoon lime juice. Trim the chicken breasts of fat and evenly slice them in half horizontally. Use a meat mallet of the bottom of a frying pan to pound the breasts to an even thickness. Don’t flatten them, just ensure they’re uniform. Place the prepared chicken in a large resealable bag and set aside. For thighs, just trim excess fat and place directly into the bag.
To prepare the marinade, add all ingredients except chicken and cilantro to a small blender or food processor. Blend until smooth, then stir in cilantro. Remove 1/3 cup of the mixture and reserve for a finishing sauce later.
Add the rest of the marinade to the bag with the chicken. Seal the bag, then knead with your hands to ensure all the chicken is well coated. Place in the fridge and marinate for at least 30 minutes, up to 8 hours.
Preheat a grill to medium-high heat, about 450°F. Generously oil the grill. I drench a rolled-up paper towel in vegetable oil, hold it with tongs, and rub it over the grill grates. Don’t skip this step!
Using tongs, pick up chicken from the bag and allow excess marinade to drip off. Place chicken flat on the grill. Grill the chicken and flip halfway through, about 3–5 minutes per side, or until the thickest part of the chicken registers 160°F and the meat is nicely charred. I use a metal spatula to scrape up and flip the chicken to the other side. Carryover heat will take the chicken to 165°F.
Transfer chicken to a plate and cover with foil. Allow chicken to rest for 5–10 minutes so the juices can redistribute. Thinly slice or chop. Taste and add a sprinkle more salt if needed. Warm reserved 1/3 cup of marinade and drizzle or brush it evenly over the chicken. Optionally garnish with more cilantro and lime wedges and enjoy! See note 2 for more serving suggestions.

Video

Notes

Note 1: Chipotle peppers are the key ingredient that adds a smoky, spicy kick. Canned chipotle peppers in adobo sauce are usually found in the international aisle of most grocery stores, and the La Costeña brand is my favorite. Adjust the amount to suit your heat preference, but using less will also reduce the overall flavor. To store leftover chipotle peppers, freeze them individually on parchment paper, then transfer them to a freezer-safe bag. Thaw at room temperature or microwave briefly as needed.

Note 2: I love charring corn tortillas and spreading guacamole or mashed avocado on one side, adding a handful of this diced chicken, and drizzling the sauce over. Add some cotija and enjoy!

Storage: Store leftover chipotle chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Nutrition