Grilled Chipotle Chicken {Oven Directions Included!}
Try this Grilled Chipotle Chicken recipe, or contribute your own.
Try this Grilled Chipotle Chicken recipe, or contribute your own.
- Carbohydrate 5.13255416940601 g
- Cholesterol 87.6945248666667 mg
- Fat 1.88014221267341 g
- Fiber 0.0302500004893044 g
- Protein 34.9487552443762 g
- Saturated Fat 0.499556607000771 g
- Serving Size 1 1 serving (163g)
- Sodium 99.7129301674097 mg
- Sugar 5.1023041689167 g
- Trans Fat 0.501295982002987 g
- Calories 186 calories
Step-by-step
- In a blender, combine the chili sauce, chipotle chiles, lime juice, molasses, brown sugar, and vinegar. Process until smooth.
- Place the chicken in a gallon-size ziploc bag and add 1/2 to 3/4 cup of the marinade, tossing the chicken so it is evenly coated. Seal the bag and refrigerate for at least 30 minutes or up to 12 hours (highly recommend the longer marinading time for added flavor).
- Add the remaining marinade to a small saucepan, bring to a simmer, and cook for 4-5 minutes, stirring often to prevent sticking. Reserve until ready to eat (if longer than an hour, refrigerate until needed).
- To grill: preheat a grill to medium-high (I do 400 degrees on my pellet grill). Remove the chicken from the bag, letting the excess marinade drip off into the bag, and grill for 4-5 minutes per side until cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Let the chicken rest for 5-7 minutes before slicing and serving.
- To oven broil: preheat oven broiler to high. Position an oven rack so it is 3-4 inches away from the broiler element. Line a baking pan with foil and lightly grease with cooking spray. Remove the chicken from the bag, letting the excess marinade drip off into the bag, and place the chicken in a single layer on the baking sheet. Broil for 3-4 minutes (watch closely in case your broiler cooks hotter than mine!), flip the chicken, and broil for 3-4 minutes longer until the chicken is cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Remove from the oven and let rest for 5-7 minutes before slicing and serving.
- Serve the chicken with reserved sauce (see note for our favorite way to serve this chicken!).
Grilled Chipotle Chicken: A Weeknight Winner
As a busy mom of two, I’m always on the lookout for quick and easy recipes that don't compromise on flavor. This grilled chipotle chicken recipe has become a staple in our household, and I'm thrilled to share it with you. It’s incredibly versatile, perfect for a casual weeknight dinner or a more elegant gathering. The smoky chipotle flavor is addictive, and the tender chicken is always a hit with the whole family. Plus, the recipe is surprisingly simple to execute, even on a busy weeknight. I often prep the marinade in the morning and let the chicken marinate all day, making dinner a breeze.
What I truly love about this recipe is its adaptability. Feel free to experiment with different sides. We often enjoy it with grilled corn on the cob, a vibrant summer salad, or even some fluffy rice. It's a fantastic way to use up seasonal vegetables, too. The leftover chicken can be easily incorporated into salads, tacos, or sandwiches, making it an even more efficient meal. This recipe isn't just about the delicious food; it's about making quality time with my family easier and more enjoyable. The aroma of the grilling chicken alone is enough to fill the kitchen with warmth and excitement, making dinner prep feel less like a chore and more like a family ritual.
The beauty of this recipe lies in its simplicity and versatility. You can easily adjust the spice level to your preference by adding more or less chipotle peppers. For a milder flavor, use less chipotle and increase the amount of chili sauce. Conversely, for a spicier kick, add extra chipotle peppers. The marinade itself is incredibly flavorful, adding a depth that elevates the chicken beyond ordinary. It's a perfect blend of sweet and smoky, with a hint of tanginess from the lime juice.
The method for cooking the chicken is equally adaptable. Whether you prefer the smoky char of the grill or the convenience of the oven broiler, this recipe delivers. Grilling imparts a wonderful smoky flavor, while broiling offers a quick and easy alternative for those who don't have a grill. No matter which method you choose, the result is tender, juicy, and incredibly flavorful chicken.
Beyond the Plate: This recipe transcends being just a meal; it’s an experience. The process of marinating, grilling (or broiling), and finally savoring the delicious chicken is a mini-celebration in itself. It’s about slowing down, appreciating the simple things, and sharing a meal together. It’s the moments around the table, filled with laughter and conversation, that make this recipe truly special. So, the next time you're looking for a delicious, versatile, and family-friendly meal, look no further. This grilled chipotle chicken recipe is sure to become a new favorite in your home. I guarantee you, once you've tasted it, you'll be making it again and again.
Ingredients You'll Need:
The ingredients are simple and readily available at most grocery stores. I recommend using fresh lime juice for the brightest flavor, but bottled lime juice can be used in a pinch.
The type of chili sauce you use can also impact the final flavor. I typically use a good quality brand with a nice balance of sweetness and spice.
Tips for Success:
- Marinating is Key: Allow the chicken to marinate for at least 30 minutes, but longer is always better. The longer it marinates, the more flavorful the chicken will be.
- Don't Overcrowd the Pan: When broiling, ensure the chicken pieces are in a single layer to ensure even cooking.
- Use a Meat Thermometer: This is crucial to ensure the chicken is cooked through to a safe internal temperature of 165°F.
- Rest the Chicken: Allowing the chicken to rest for 5-7 minutes after cooking helps the juices redistribute, resulting in more tender and flavorful meat.
Serving Suggestions:
- Serve with grilled corn on the cob
- Serve with a fresh summer salad
- Serve with rice or quinoa
- Use leftover chicken in tacos or salads
This recipe is more than just a dish; it's a shortcut to a memorable meal. Enjoy!
