Chipotle Chicken Marinade

This Chipotle Chicken Marinade is unbeatable! It delivers perfectly seasoned chicken with just the right amount of spice. Gorgeously charred exterior and juicy interior — you’ll want to make this chicken over and over again.

Tasty Chipotle Chicken Marinade

As the warm weather approaches and we eagerly start firing up our grills, it’s time to get creative! If you’re tired of the same old chicken dishes and looking for a way to elevate your grill game, we’ve got just the recipe for you! Introducing our favorite Grilled Chipotle Chicken, a mouthwatering blend of smoky, spicy, and tangy flavors.

This has quickly become my favorite chicken marinade! Not only is it incredibly delicious, but it’s also simple to prepare and grill. The marinade combines red wine vinegar, honey, olive oil, and an array of herbs and spices with a heaping tablespoon of chipotle pepper for that distinctive smoky kick. Freshly squeezed lime juice and chopped cilantro add a bright, zesty touch that perfectly balances the rich, smoky heat.

So, gather your ingredients, fire up the grill, and let’s get started! I can’t wait to hear what you think about this recipe!

Grilled Chipotle Chicken Marinade Ingredients

• Chicken breasts or thighs: Choose boneless, skinless cuts for easier grilling and uniform cooking. Opt for organic or free-range chicken for better flavor and quality.
• Red wine vinegar: This adds tanginess and helps tenderize the chicken.
• Honey: This sweetener offsets some of the tanginess of the vinegar and the spiciness of the chipotles. For a sweeter marinade, add additional honey, slowly, and to taste. Spicier marinade? Use less.
• Extra virgin olive oil: Using high-quality oil enhances the flavor of the marinade.
• Minced garlic: Garlic provides a robust, aromatic flavor. Feel free to use 1/2 teaspoon garlic powder in a pinch.
• Ground cumin, dried oregano, and paprika: These spices lend depth, warmth, and flavor. Feel free to adjust the amounts to suit your personal taste.
• Fine sea salt and pepper: Seasoning the marinade properly is crucial for well-flavored chicken.
• Chipotle pepper in adobo sauce: This key ingredient adds a smoky, spicy kick. You can find canned chipotle peppers in adobo sauce in the international aisle of most grocery stores (La Costeña® brand is my fave). Adjust the amount based on your desired heat level, but keep in mind that reducing the quantity will also lessen the overall flavor.
• Fresh lime juice and zest: Lime adds a bright, citrusy note that balances the rich, smoky flavors. We love zesting with a microplane and then juicing with this citrus juicer.
• Finely chopped cilantro: Cilantro imparts a fresh flavor that complements the other ingredients. If you’re not a fan of cilantro, just leave it out!

How To Make Chipotle Chicken Marinade (Tips)

• Even thickness for even cooking: Pound the chicken pieces to an even thickness for consistent cooking and to avoid overcooking thinner parts.
• Oil the grill grates: Prevent the chicken from sticking by generously oiling the grill grates before cooking.
• Use a meat thermometer: To ensure the chicken is cooked to the proper temperature (160°F), use a meat thermometer inserted into the thickest part of the meat.
• Let the chicken rest: After grilling, allow the chicken to rest for 5-10 minutes, covered with foil. This helps the juices redistribute, resulting in a more tender and juicy chicken.
• Make-ahead marinade: Prepare the marinade in advance and store it in the refrigerator for up to 2 days, so you can quickly marinate and grill the chicken when you’re ready to cook.

How To Use Marinated Chipotle Chicken

There are many ways to use Chipotle Chicken in a variety of dishes. Here are some suggestions:

1. Tacos: Dice or shred the chicken and serve it in charred corn tortillas, topped with guacamole or mashed avocado, cotija cheese, and a drizzle of sauce.
2. Burritos or burrito bowls: Add Chipotle Chicken to a burrito or burrito bowl with rice, beans, salsa, lettuce, cheese, and sour cream.
3. Salads: Toss the chicken with mixed greens, black beans, corn, avocado, cherry tomatoes, and a Cilantro-Lime Dressing or reserved marinade for a flavorful salad.
4. Quesadillas: Place the Chipotle Chicken between two tortillas along with cheese, diced onions, and bell peppers. Grill or cook in a pan until the cheese is melted and the tortillas are crisp. Dunk quesadillas in some reserved marinade sauce. (Follow directions on this Ground Beef Quesadillas post). Don’t use the marinade that the chicken has sat in; save some before adding chicken.
5. Nachos: Layer tortilla chips, Chipotle Chicken, black beans, cheese, jalapeños, and diced tomatoes on a baking sheet. Bake until cheese is melted, and then top with sour cream, guacamole, and salsa.
6. Rice bowls: Serve the chicken over a bed of rice with your choice of vegetables, beans, and a dollop of sour cream or Greek yogurt. Drizzle on reserved marinade.
7. Enchiladas: Roll Chipotle Chicken with cheese in tortillas. Place in a baking dish, cover with Enchilada Sauce, and bake until bubbly. Top with additional cheese, if desired. (Complete directions are on this Shredded Beef Enchiladas post).
8. Sandwiches or wraps: Layer Chipotle Chicken with lettuce, tomato, avocado, and a spicy mayo (or reserved marinade) in a sandwich or wrap for a quick and delicious lunch option.

What To Serve With Chipotle Chicken

Here are some ideas to complement the flavors and create a balanced meal:

• Rice is a go-to! Try our Mexican Rice Recipe with it cooked all in one pan! This Coconut Rice is also a nice base.
• Grilled or Roasted Vegetables: Prepare vegetables like bell peppers, zucchini, corn, or asparagus to serve alongside the chicken for a healthy and colorful side. Grilling and roasting really bring out the flavors.
• Black Bean Salad: This salad with black beans, corn, pepper, and avocado pairs well with the smoky flavors of the chicken.
• Guacamole or Avocado Salsa: The creaminess of the avocado adds a cooling element to balance the spiciness of the Chipotle Chicken.
• Beans: Serve refried beans or these incredible homemade Pinto Beans or saucy pressure cooker Black Beans.
• Fruity salsa: A sweet and tangy Pineapple Salsa or Mango Salsa adds a fruity contrast to the smoky and spicy chicken.
• Cornbread or corn muffins: Serve warm cornbread or cornbread muffins as a side to provide a comforting, slightly sweet accompaniment to the meal.
• Quinoa or couscous salad: A light Quinoa or Couscous Salad with fresh vegetables, herbs, and a citrusy dressing is a nutritious and delicious side option.
• Tortilla Chips and Salsa: Offer a simple side of tortilla chips with your favorite Salsa or Pico de Gallo for an easy, crowd-pleasing option. (Prepare the salsa when you prepare the chipotle chicken marinade and it will be super flavorful by the time you serve both!)

More Chicken Marinade Recipes:

• Italian Chicken Marinade with Italian seasoning
• Citrus Chicken Marinade with orange and lime juice
• Chicken Taco Marinade with fresh lime
• Grilled Chicken Marinade our favorite all-purpose chicken marinade
• Chicken Fajita Marinade with grilled peppers and onions

SaveSaved Pin Print

5 from 3 votes

Chipotle Chicken Marinade

By Chelsea Lords

This unbeatable Chipotle Chicken Marinade delivers perfectly seasoned chicken with just the right amount of spice. Enjoy a charred exterior and juicy interior that will have you making this chicken again and again!

Prep Time: 20 minutes minutes

Marinating Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Equipment

• Small blender or food processor

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 pounds boneless, skinless chicken breasts or thighs
• ▢ 3 tablespoons red wine vinegar
• ▢ 2 tablespoons honey
• ▢ 1/3 cup olive oil
• ▢ 2 teaspoons minced garlic
• ▢ 1/2 teaspoon dried oregano
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika
• ▢ 1-1/4 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1 tablespoon chipotle peppers in adobo sauce see note 1
• ▢ 2 limes
• ▢ 2 tablespoons finely chopped cilantro optional

Instructions 

• Zest one lime with a zester to get 1 teaspoon zest. Juice the same lime using a citrus juicer to get 1 tablespoons lime juice. Trim the chicken breasts of fat and evenly slice them in half horizontally. Use a meat mallet of the bottom of a frying pan to pound the breasts to an even thickness. Don’t flatten them, just ensure they’re uniform. Place the prepared chicken in a large resealable bag and set aside. For thighs, just trim excess fat and place directly into the bag.
• To prepare the marinade, add all ingredients except chicken and cilantro to a small blender jar or food processor. Blend until smooth and then stir in cilantro. Remove 1/3 cup of the mixture and reserve for a finishing sauce later.
• Add the rest of the marinade to the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes, up to 8 hours.
• Preheat a grill to medium-high heat, about 450℉. Generously oil the grill. I drench a rolled-up paper towel in vegetable oil, hold it with tongs, and rub it over the grill grates. Don't skip this step!
• Using tongs, pick up chicken from the bag and allow excess marinade to drip off. Place chicken flat on the grill. Grill the chicken and flip halfway through, about 3-5 minutes per side, or until the thickest part of the chicken registers 160℉ and the meat is nicely charred. I use a sharp metal turner to scrape up and flip the chicken to the other side. Carryover heat will take the chicken up to 165℉.
• Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for 5-10 minutes so the juices can redistribute. Thinly slice or chop. Taste and add a sprinkle more salt if needed. Warm reserved 1/3 cup of marinade and drizzle or brush it evenly over the chicken. Optionally garnish with more cilantro and lime wedges and enjoy! See note 2 for more serving suggestions.

Video

Recipe Notes

Note 1: Chipotle peppers are the key ingredient that adds a smoky, spicy kick. Canned chipotle peppers in adobo sauce are usually found in the international aisle of most grocery stores, and the La Costeña brand is my favorite. Adjust the amount to suit your heat preference but remember that using less will also reduce the overall flavor. To store leftover chipotle peppers, freeze them individually on parchment paper, then transfer them to a freezer-safe bag. Thaw at room temperature or microwave briefly as needed.

Note 2: I love charring corn tortillas and then spreading guacamole or mashed avocado on one side, adding a big handful of this diced up chicken, and drizzling the sauce over. Add some cotija and enjoy!

Storage: Store leftover chipotle chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 11g | Protein: 36g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 201mg | Potassium: 682mg | Fiber: 1g | Sugar: 9g | Vitamin A: 678IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!