Is it weird that I love to eat food that makes me sweat when the weather is hot? Whether you judge me or not, this chipotle chicken marinade gets the job done. Made with chipotle peppers, adobo sauce, honey, lime juice, and garlic, this marinade really turns up the heat! My advice… keep this one away from the kiddos.
Chipotle Chicken Marinade Recipe
I can’t think of a better use for this chipotle chicken marinade than on some juicy grilled chicken breasts. The spicy, smoky flavor goes so well with a little char. Plus, the marinade can pull double duty as a basting and dipping sauce, too. Win-win!
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How to Store and Reheat
Once the chicken has cooled down, you can store it in an airtight container in the fridge for up to 3 days. I recommend using an air fryer or the oven to reheat your leftovers so you maintain the juiciness of the chicken.
How to Freeze
Let the chicken fully cool to room temperature prior to freezing! In a freezer-safe container, it’ll stay good for up to 3 months. Let the chicken thaw in the refrigerator prior to reheating.
Top Reader Review
“Delicious, light supper. Today, my husband is still raving about how good it was. Thanks for the great recipe. I’ve become a big fan!” -Debby J.
Chipotle Chicken Marinade
Ingredients
- 2 chipotle peppers in adobo sauce minced (from 1 (7-ounce) can)
- ¼ cup adobo sauce (from the can)
- 2 tablespoons honey
- ¼ cup olive oil
- 2 tablespoons fresh lime juice (from 1 lime)
- 3 cloves garlic minced
- 1 dash kosher salt and freshly ground black pepper
- 2 pounds boneless, skinless chicken breasts *
Equipment
- Grill or Indoor Grill Pan
Instructions
To Marinate the Chicken
- Whisk together the marinade ingredients and pour into a sealable plastic bag or large dish.2 chipotle peppers in adobo sauce, ¼ cup adobo sauce, 2 tablespoons honey, ¼ cup olive oil, 2 tablespoons fresh lime juice, 3 cloves garlic, 1 dash kosher salt and freshly ground black pepper
- Add the chicken to the plastic bag or dish and marinate in the fridge for at least 2 hours.2 pounds boneless, skinless chicken breasts
- When ready to cook, remove chicken from marinade and set aside.
- Pour the marinade into a saucepan, and bring to a boil; reduce to a simmer for a couple of minutes, until thickened.
- For a smoother sauce, transfer to a blender or food processor and blend until smooth.
To Grill the Chicken
- Heat a grill to medium-high heat (or place a skillet over medium-high heat).
- Add marinated chicken to the grill (or skillet) and brush liberally with the sauce. Cook for approximately 5-7 minutes per side, brushing both sides with sauce. Chicken is done when it reaches an internal temperature of 165℉.
Notes
- I recommend marinating the chicken for at least 2 hours.
- If grilling, lightly brush the grill with olive oil, this prevents the chicken from sticking and tearing.
- Ideally, use a covered grill. A covered grill creates a sealed, oven-like environment that surrounds your food on all sides, which is especially important when you’re trying to thoroughly cook chicken.
- The finished chicken is great with some fresh lime juice squeezed on top.
How to Make Chipotle Chicken Marinade Step by Step
Make the Marinade: Whisk together 2 minced chipotle peppers in adobo sauce, ¼ cup of adobo sauce, 2 tablespoons of honey, ¼ cup of olive oil, 2 tablespoons of lime juice, 3 minced cloves of garlic, and a pinch of salt and pepper.
Marinate the Chicken: Cover 2 pounds of boneless, skinless chicken breasts with the chipotle marinade. Transfer it to a zip-top bag or keep it in the bowl and cover it with plastic wrap. Marinate in the fridge for at least 2 hours.
Simmer the Sauce: Pour all of the marinade from the bag/bowl into a pot over high heat. Bring to a boil, then reduce the heat and keep the sauce simmering for a few minutes until thickened.
Blend the Sauce: Pour the marinade into a food processor or blender and pulse until smooth.
Grill the Chicken: Add chicken to a grill that’s set to medium-high heat. Brush it liberally with the chipotle sauce. Cook the chicken for about 5-7 minutes per side, making sure each side is coated in plenty of that delicious sauce!
I have to prepare this recipe, sounds yummy
I hope you enjoy!!
My husband and I loved this recipe! I pretty much followed the recipe, but I omitted the olive oil. We’re on a low fat food plan (don’t tell my husband!) so I cut oil where I can. I sprayed my tablespoon with olive oil cooking spray to prevent sticking and ensure all of my honey went into the sauce. But, that was the only change in the sauce. Only prepared two chicken breast, so poured about 1/2 – 2/3 of sauce into bag with chicken. Retained the rest separately and heated to mix into wild rice that I served the chicken on. Served with an avocado salad and sliced cantaloupe. Delicious, light supper. Today, my husband is still raving about how good it was. Thanks for the great recipe. I’ve become a big fan!
Wow! That sounds delicious!! I’m so so happy you both loved it so much!
It looks delicious I loved it Thanks for sharing
You’re welcome!! I’m so glad you enjoyed it!
I see that you used dried chiptole peppers. Can you tell me how you made the chiptole sauce or did you buy it? I really want to make this recipe. TIA
You can buy it!