Chipotle Chicken Marinade

In this Chipotle Chicken Marinade, chipotle peppers (in adobo) are blended with garlic, ground cumin, a touch of honey and freshly squeezed lime juice for a simple yet incredibly flavorful marinade. Use on chicken, beef or shrimp!

Lately I’ve been craving Mexican food.

Maybe it’s the weather, or because it’s simple to cook or could it be because it goes well with an ice cold beer? Maybe it’s all of the above. But when I want Mexican, I use this simple and quick Chipotle Chicken Marinade!

I primarily use this recipe when I make chicken fajitas, quesadillas or nachos. The great thing about this recipe, besides having simple ingredients and only taking minutes to whip up, is that you can control the heat factor. If you want it spicier you just up the amount of chipotles and vice versa.

To Make This Chipotle Chicken You Will Need:

• boneless skinless chicken breasts – Choose boneless skinless chicken breasts similar in size and weight.
• chipotles in adobo – Lends smoky and spicy flavor.
• garlic – Adds distinct punchy flavor.
• lime juice – Add freshness and flavor.
• avocado oil – Great for high temperature cooking/grilling.
• honey – Adds flavor and a touch of sweetness.
• ground cumin – Lends earthiness and warmth, with an edge of citrus.
• kosher salt – Enhances all the flavors in this recipe.
• freshly ground black pepper – Adds some subtle bite and flavor.

So what are chipotles in adobo??

Chipotle is a smoked-dried jalapeno. Adobo is Spanish for “sauce” which is prepared by stewing the chipotles with tomatoes, garlic, vinegar, salt, and spices like ground cumin and dried oregano, but mainly it’s the peppers which gives it flavor!.

When I make this marinade for my for my family I only use two chipotles, but if it is my husband and myself, which is rare, I add another one because we like it spicy!

Prep the Chicken:

Start by pounding 4 chicken breasts (about 2 pounds total weight) to even thickness. I do this by adding 1 to 2 chicken breasts (at a time) into a gallon-size resealable bag. You can also do this in between two pieces of plastic wrap. Use the flat side of a meat tenderizer and pound the thickest part until it’s a uniform thickness. Remove and repeat with the remaining chicken breasts.

Why is it important to pound chicken breasts thin?

Pounding your chicken breasts is important because a uniformed thickness means you will have evenly cooked chicken breasts.

In your mini food processor add 2 medium chipotle peppers (in adobo), 3 smashed cloves of fresh garlic, juice of 1/2 a lime, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon each freshly ground black pepper and ground cumin.

Secure the lid and process until blended. The marinade should be slightly thick and mildly chunky.

Pour the marinade over top of the chicken.

Then use tongs to toss the chicken until well coated. Cover with plastic wrap or a tight-fitting lid and let sit on the counter for 30 minutes.

Meanwhile preheat your grill 500°.

Once preheated, grill the chicken 3 to 4 minutes per-side (depending on thickness) or until fully cooked.

Once grilled, transfer to a cutting board and allow the chicken rest for about 5 to 8 minutes before slicing or chopping. Cover it with aluminum foil to keep warm.

What To Make With Chipotle Marinated Grilled Chicken?

• Use in salads or rice bowls.
• Great in tacos, nachos or burritos.
• Give it a rough chop and tuck into a quesadilla with some shredded cheddar jack cheese.

Enjoy! And if you give this Chipotle Chicken Marinade recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 servings

Chipotle Chicken Marinade

Sweet and smoky, this Chipotle Chicken Marinade has fresh garlic, chipotles and cumin with a touch of honey. Perfect with shrimp, chicken or beef.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Rest Time: 5 minutes mins

Total Time: 20 minutes mins

Ingredients

• 4 boneless skinless chicken breasts, about 2 pounds total weight
• 2 whole chipotle peppers in adobo
• 3 medium garlic cloves, smashed and peeled
• 2 tablespoons lime juice, or 1/2 a juicy lime
• 1 tablespoons avocado oil
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin

Equipment

• KitchenAid Cordless 5-cup Food Chopper

Instructions 

PREP THE CHICKEN:

• Start by pounding your chicken breast to even thickness. I do this by adding 1 to 2 chicken breasts (at a time) into a gallon-size resealable bag. You can also do this in between two pieces of plastic wrap. Use the flat side of a meat tenderizer and pound the thickest part until it’s a uniform thickness. Remove and repeat with the remaining chicken breasts.
• Transfer pounded chicken breasts to a bowl or resealable bag.

MAKE THE MARINADE:

• In a mini food processor add chipotles, garlic, lime juice, avocado oil, honey, salt, pepper and cumin.
• Secure the lid and process until thick and only slightly chunky.
• Pour the marinade over chicken and marinade for 20 minutes or up to 2 hours.

GRILL THE CHICKEN:

• Heat your grill to 500°. Once hot grill the chicken 4 to 6 minutes a side or until fully cooked.
• Let rest for 5 minutes under foil before slicing.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1g, Calories: 312kcal, Carbohydrates: 6g, Protein: 48g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 145mg, Sodium: 555mg, Potassium: 864mg, Fiber: 0.2g, Sugar: 4g, Vitamin A: 74IU, Vitamin C: 6mg, Calcium: 19mg, Iron: 1mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Tex Mex