GRILLED CHIPOTLE MARINATED CHICKEN
This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade. I think mesquite charcoal works best as it enhances the flavor.
Provided by David Huntzinger
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 6h30m
Yield 12
Number Of Ingredients 13
Steps:
- Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade.
- Grill chicken until juices run clear, turning frequently, about 20 minutes.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 12.5 g, Cholesterol 97 mg, Fat 17.6 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 4.8 g, Sodium 1159.6 mg, Sugar 5.3 g
GRILLED CHIPOTLE CHICKEN RECIPE
Smoky, spicy and delicious, this Grilled Chipotle Chicken is bathed in the most flavorful marinade. Grill the chipotle chicken ahead and reheat on busy weeknights, or store it in the flavorful chipotle marinade, then fire up the grill after work. Use in burrito bowls, salads, tacos, or pasta. So EASY and oh so tasty!
Provided by Sylvia Fountaine | Feasting at Home
Categories Chicken
Time 50m
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high.
- Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 mins or up to 3 days.
- Grill each side of chicken 6-7 minutes, or until good grill marks appear. Lower heat and move chicken to cooler side of the grill and continue to grill until chicken is cooked through and internal temperature reaches 165F.
- Let it rest 5-10 mins before serving and squeeze with lime. Sprinkle with optional cilantro.
Nutrition Facts : Calories 279 calories, Sugar 0.3 g, Sodium 946.6 mg, Fat 15.8 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 2 g, Fiber 0.6 g, Protein 30.2 g, Cholesterol 142 mg
CHIPOTLE MARINADE FOR GRILLED CHICKEN
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
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.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHIPOTLE GRILLED CHICKEN BREAST
Spicy, Mexican-inspired grilled chicken breasts will turn any backyard BBQ into a fiesta! Chipotles are hot! So only add as many as you like.
Provided by Six Pack To Go
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Combine 1 to 5 chipotle peppers with their sauce, onion, garlic, olive oil, juice of 1 lime, cumin, oregano, and salt in a food processor. Blend until smooth, adding water as needed if too thick. Reserve a small amount of marinade mixture to serve with grilled chicken.
- Combine chicken with marinade in a plastic storage bag. Refrigerate for 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard excess.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and juices run clear, about 8 minutes per side, being careful not to overcook.
- Remove chicken from the grill and transfer to a plate. Squeeze juice of remaining lime onto chicken and garnish with cilantro. Serve with reserved marinade mixture.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 9.8 g, Cholesterol 67.2 mg, Fat 14 g, Fiber 3.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 870.5 mg, Sugar 1.5 g
CHIPOTLE-PEACH GLAZED GRILLED CHICKEN BREAST
Chicken is grilled to perfection with a spicy peach glaze and then topped off with a fresh peach salsa in this Chipotle-Peach Grilled Chicken that'll have you licking your plate clean!
Categories Main
Time 25m
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill to medium-high heat.
- Combine salt, cinnamon, nutmeg, and cloves in a small bowl. Season chicken breasts on all sides with the mixture.
- In a food processor, puree peach, chipotle, and lemon juice to make a glaze. Set aside.
- Make the relish by combining diced peaches, bell peppers, onion, and cilantro in a bowl. Spoon a tablespoon of the glaze over and toss. Set aside.
- Grill the chicken for 6 to 8 minutes per side, brushing with the glaze every two minutes. Cook until the chicken reaches an internal temperature of 165 degrees.
- Serve chicken hot topped with peach relish.
Nutrition Facts : Calories 184 kcal, Carbohydrate 13 g, Protein 25 g, Fat 3 g, Cholesterol 72 mg, Sodium 466 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
GRILLED CHICKEN BREASTS AND CHIPOTLE-CILANTRO CARROTS WITH FETA
Provided by Amelia Saltsman
Categories Chicken High Fiber Backyard BBQ Dinner Feta Carrot Spring Family Reunion Grill Grill/Barbecue Cilantro Chile Pepper Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.
- Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
- Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.
- Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
CHIPOTLE CHICKEN RECIPE (COPYCAT)
Chipotle Chicken Recipe (Copycat) captures the exact Chipotle flavors for you at home with the chili, garlic, cumin and vinegar notes without leaving home!
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Pound the chicken to an even thickness, about a half inch thick.
- Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
- Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly.
- Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.
Nutrition Facts : Calories 261 kcal, Carbohydrate 1 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 531 mg, ServingSize 1 serving
GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS
Spicy and slightly sweet grilled chicken. This will make your taste bugs WAKE UP and SING! Can even be OAMC- Thanks Tish! If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
- Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
- Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
- Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
- Remove chicken from marinade and place on preheated grill. Discard USED marinade.
- Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
- Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
- Remove from grill and pour any remaining RESERVED sauce on top.
- Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
- OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.
Nutrition Facts : Calories 479.6, Fat 20.9, SaturatedFat 3.5, Cholesterol 181.6, Sodium 330.3, Carbohydrate 10.2, Fiber 0.1, Sugar 8.9, Protein 60.4
SPICY CHIPOTLE GRILLED CHICKEN
Provided by Kenny Callaghan
Categories Food Processor Chicken Garlic Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer chicken to platter and serve.
- *Canned chipotle chiles in adobo are available at some supermarkets, at Latin markets, and from mexgrocer.com.
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4.8/5 (13)Total Time 21 minsCategory EntreeCalories 192 per serving
- In a medium bowl, whisk together honey, olive oil, chipotle sauce, salt and pepper. Add chicken breasts and toss to coat. Marinade for 30 minutes or up to overnight.
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- In a small bowl mix together chipotle, adobo sauce, lime juice, garlic, and oil. Season chicken breasts with salt and pepper and put them in a ziploc bag and pour half of the marinade in. Seal the bag, getting out as much air as possible, and let the chicken marinate while you prepare the grill. Add the honey to the remaining marinade.
- Light 1 chimney of charcoal and when lit and covered in gray ash, pour out onto charcoal grate. Arrange the coals on one side of grate, creating a two-zone fire. Oil cooking grate.
- Grill the chicken breasts directly over the hot coals until browned on both sides, 4-5 minutes per side.
- Move the chicken to the cool side of the grill and baste all over with the reserved marinade. Cover the grill and continue to cook chicken until sauce lightly browns, about 5 minutes more.
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- Whisk together all ingredients for the marinade. Place the chicken in the marinade and turn to coat. Marinate at least 30 minutes, overnight is better.
- Turn the grill down to medium. To get the grill marks, rotate the chicken 45 degrees and cook for another 4-5 minutes.
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Cuisine ChickenTotal Time 15 minsCategory BasicsCalories 386 per serving
- The first step is to mix the marinade. Combine the olive oil, ranch dressing and chipotle sauce together and whisk until combined.
- Slice the chicken breast width wise to ensure your chicken is evenly cooked and never overcooked.
- Add the chicken to the marinade and allow it to sit turning occasionally for at least one hour, up to 24 hours.
- When you are ready to cook heat your grill to 400 degrees and cook 4-6 minutes on each side, or until a meat thermometer reaches an internal temperature of 165 degrees.
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- Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.
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- In a large bowl, marinate chicken breast with Chipotle Tabasco Pepper Sauce, honey, garlic, smoked paprika and salt for 1 hour.
- In a pan, heat up some vegetable or avocado oil. Remove chicken from marinate and coat gently with Kentucky flour. Give it a shake and lay in the pan. Cook both sides until chicken breasts cook through and look crispy and golden.
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- In a food processor add the chipotle, orange juice, honey, garlic, salt, and olive oil. Pulse until everything is blended and combined.
- Place the other half of the marinade in a large gallon size bag and add the chicken. Mix together. Seal tight, and place in a large bowl and place in the refrigerator for a minimum of 1 hour and up to 4.
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- Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
- Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
- Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.
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- Whisk together the marinade ingredients and pour into a sealable plastic bag or large dish. Add the chicken to the plastic bag or dish and marinate for at least 2 hours.
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