Smoky and spicy this Mexican 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. Serve it up with Mexican Slaw or use in this healthy bowl, or salads, tacos, or pasta. So EASY and oh so tasty!
Hello beautiful world! Don’t you love mornings, when the sun is shining and the day is still brand new? Every morning, a fresh start. This is an oldie around here but since it’s grilling season I thought I’d bring it back into rotation for you. This Mexican Grilled Chipotle Chicken Recipe – so simple, but full of amazing flavor – smoky, spicy and deep, we had forgotten how delicious they are!
But what is nice about this is you can grill them ahead for the busy workweek, then pull them out and reheat them as you need them. Or marinate them ahead, and grill them as you need them. Either way, they are delicious in tacos, burrito bowls, salads and wraps, or simply on their own with a side of grilled corn or veggies. A super tasty all-around flavor bomb that will make your taste buds happpppppppy.
Oh ya, and did I mention, low-carb and paleo? 😉
If you are wondering how to make the best Mexican Grilled Chipotle Chicken ever … here’s how. Today I’ve used chicken thighs ( which stay really moist) but feel free to use chicken breast.
Place the chicken and marinade in a ziplock bag and massage the marinade into the chicken. Marinate for 20 minutes, or up to 3 days. Ideally, you will have the best flavor letting this marinate at least a few hours or overnight, but in a pinch, just feel free to grill right away. I’ve done it and it will still be good.
Give the Mexican grilled Chipotle Chicken a good sear on both sides over medium-high heat, then turn the grill down, or move the chicken to a cooler part of the grill and cook on low heat until cooked through ( 165F). A little charring is goes a long way here. Of course you can add other veggies to the grill at the same time.
Let the chicken rest 5-10 minutes before cutting and squeeze with lime. Don’t forget the lime! So delicious!
Now the Grilled Chipotle chicken is ready to use on salads, in healthy burrito bowls, in tacos or wraps…or even tossed in pasta. You will come up with a hundred uses!
Serve it like we have here in this Chipotle Chicken Salad with corn peppers and quinoa or with a simple Mexican Slaw!
For more summer grilling inspiration, take a look at these Healthy Delicious Grilling Recipes
Hope your week is going well. xoPrint
Mexican 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!
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Chicken, main, palo, gluten-free
- Method: grilled
- Cuisine: mexican, southwest
- 2 lbs chicken thighs or breasts ( boneless, skinless)
- ¼ cup olive oil
- 2 chipotle peppers (canned) plus 2 tablespoons adobo sauce ( juice from can)
- 4 garlic cloves
- 1 shallot
- 1 ½ tablespoons cumin
- 1 tablespoon coriander
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons salt ( 1 teaspoon per pound)
Garnish: lime juice and cilantro
- 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.
These can be grilled ahead and will keep 3-4 days in the fridge. Or marinated ahead for up to 3 days.
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