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.
PREP: Trim the chicken breasts of fat and slice them evenly in half crosswise. Pound pieces to an even thickness (with a meat mallet or the bottom of a frying pan) to ensure even grilling. Place the prepared chicken in a large resealable bag and set aside. For thighs, trim excess fat and place in a large resealable bag.
MARINADE: Add everything except chicken and optional cilantro to a small blender jar or food processor. Season to taste (I add 1¼ tsp salt & ½ tsp pepper.) Blend until smooth and then stir in cilantro. Remove ⅓ cup of the mixture and set aside, reserving for a finishing sauce later.
COAT CHICKEN: 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.
GRILL: Preheat a grill to medium-high heat (450 degrees F.). Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.). Don't skip this step!
GRILL CONT.: Using tongs, pick up chicken from the bag, allowing excess marinade to drip off. Place chicken flat on the grill. Grill the chicken, turning only once halfway through grilling, about 3-5 minutes per side (or until the thickest part of the chicken registers 160 degrees F. and the meat is nicely charred). When the chicken is ready to flip, it should come up off the grill grates easily. (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 degrees F.
REST AND ENJOY: 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 ⅓ cup of marinade and drizzle or brush (with a pastry brush) evenly over the chicken. Garnish with more cilantro and lime wedges if desired and enjoy!
SERVING SUGGESTION: We 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!
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Notes
Note 1: Chipotle peppers: 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. To store leftover chipotle peppers, freeze them individually on parchment paper before transferring them to a freezer-safe bag. Thaw at room temperature or microwave briefly as needed.