Grilled Chipotle Marinated Chicken

32 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 6 hr 30 min

“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.” - by David Huntzinger

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Metric US

Original recipe yields 12 servings

Directions

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

Amount Per Serving (12 total)

Calories
342 cal
17%

Fat
17.6 g
27%

Carbs
12.5 g
4%

Based on a 2,000 calorie diet

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Reviews (32)

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David Huntzinger

May. 25, 2008

"The close up picture of the chicken is not this recipe. Please do not be confused this is not a sauce, but a marinade. Try this for extra spicy. Put you chicken in a strainer and then pour the marinad..." See moree over it. All the little pieces of chipolte stick to the chicken. Tell me what you think. If I see you all like it I have a fresh salsa to go with it. nothing like you will ever see. Just wait for my next post. Buen Provecho"

ryliesmommy

Feb. 26, 2008

"Very good. I used an entire 12 oz can of chipotle. Instead of a whole cut up chicken, I used boneless skinless breasts and thighs. Since it is winter and didn't want to use the charcoal grill, I broi..." See moreled it using my gas stove. Turned out great. I can't wait to try them on the grill in the spring. I served along side Poblano stuffed with charizo, shrimp and rice from the food network site. Fabulous dinner."