Best Chipotle Marinade For Grilled Chicken Recipes

CHIPOTLE MARINATED GRILLED CHICKEN

Chipotle Marinated Grilled Chicken image

This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering.

Provided by Kevin Naughton

Categories Meat and Poultry Recipes Chicken

Time 2h30m

Yield 4

Number Of Ingredients 13

Ingredients

3 chipotle peppers in adobo sauce
2 garlic cloves
¼ teaspoon cayenne pepper
¼ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 tablespoons lime juice
2 tablespoons Worcestershire sauce
2 tablespoons honey
¼ cup balsamic vinegar
¼ cup olive oil
kosher salt to taste
4 skinless chicken drumsticks

Steps:

Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 37.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 3.1 g, Sodium 573.2 mg, Sugar 11.9 g

COPYCAT CHIPOTLE® CHICKEN

Copycat Chipotle® Chicken image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 18h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

Steps:

Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g

CHIPOTLE MARINADE FOR GRILLED CHICKEN

Chipotle Marinade for Grilled Chicken image

This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each "batch." Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation!

Provided by Robyns Cookin

Categories Spicy

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup chipotle pepper, from a can
1 tablespoon adobo sauce, from the canned chipotles
3 tablespoons olive oil
2 garlic cloves
1/2 white onion
2 tablespoons fresh cilantro leaves
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 cup water

Steps:

Add all ingredients into the work bowl of a food processor.
Process until pureed.
Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
Grill chicken for 6-8 minutes per side.

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