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Grilled Chipotle Chicken

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This Grilled Chipotle Chicken is smoky, juicy, and packed with bold flavor from chipotle peppers, ancho chili powder, garlic, and warm spices. Marinated for maximum flavor and finished with fresh lime and cilantro, it’s perfect for tacos, burrito bowls, salads, nachos, and quesadillas.

Ingredients

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For the Chicken

  • 2 pounds boneless, skinless chicken breasts
  • 1/3 medium red onion, roughly chopped
  • 3 cloves garlic
  • 1 whole chipotle pepper in adobo
  • 1 1/2 tablespoons adobo sauce
  • 2 teaspoons ancho chili powder
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon honey
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons water
  • 1 tablespoon fresh lime juice

For Serving

  • Chopped fresh cilantro
  • Lime wedges, optional

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a rolling pin, pound the chicken to an even ½-inch thickness.
  2. Add the red onion, garlic, chipotle pepper, adobo sauce, ancho chili powder, olive oil, cumin, oregano, honey, salt, pepper, and water to a tall container and blend with an immersion blender until smooth. Alternatively, blend the ingredients in a blender or food processor.
  3. Before adding the marinade to the chicken, reserve ¼ cup of the marinade in a small bowl or jar.
  4. Place the chicken in a large freezer-safe plastic bag or shallow dish. Pour the remaining marinade over the chicken and toss until evenly coated. Refrigerate for at least 30 minutes or up to 24 hours.
  5. Add the fresh lime juice to the reserved marinade and stir or shake until well combined. Cover and refrigerate until ready to use.
  6. Preheat the grill to medium-high heat and lightly oil the grates.
  7. Grill the chicken for 5 to 7 minutes per side, turning once, until the thickest part reaches 165°F.
  8. Transfer the chicken to a cutting board. While the chicken is still hot, brush generously with the reserved chipotle-lime marinade and sprinkle with chopped cilantro. Lightly tent with foil and let rest for 5 minutes.
  9. Chop the chicken into bite-sized pieces. If you have any reserved chipotle-lime marinade remaining, drizzle it over the chopped chicken and gently toss to coat.
  10. Serve immediately in tacos, burrito bowls, salads, nachos, or quesadillas with lime wedges, if desired.

Nutrition

Find it online: https://cookwhatmatters.com/grilled-chipotle-chicken/