Chipotle Lime Chicken Marinade Recipes

CHIPOTLE CHICKEN MARINADE

Steps:

• Combine adobo sauce, olive oil, lime juice, cumin, onion powder, garlic powder, salt, and pepper in a small mixing bowl. Stir together.
• Pour marinade in a Ziplock bag.
• Add the chicken and press out any air in the bag and seal.
• Massage the marinade into the chicken through the bag.
• Refrigerate for at least 4 hours before use. A 24-hour marinade will yield the best results for marinade flavor.

CHIPOTLE LIME CHICKEN

Steps:

• Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
• In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
• Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS

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.

CHIPOTLE-LIME CHICKEN FAJITAS MARINADE

Steps:

• In a blender or food processer, combine garlic, chipotles, sugar, salt, chile powder, lime zest and juice and oil. Puree until smooth. Transfer to a large zip-top bag and add chicken. Seal bag, squeeze out air and massage bag to coat chicken evenly in marinade.
• Refrigerate for at least 8 hours and not more than 24 hours.

CHIPOTLE LIME CHICKEN RECIPE

Steps:

• In a medium size bowl, mix together the olive oil, lime juice, soy sauce, cilantro, chipotle chili powder, minced garlic, honey, and salt until well combined.
• Set about 1/2 cup of the marinade aside.
• Place the chicken breasts in the marinade and let soak for about 2-6 hours in the refrigerator.
• Heat grill to medium-high heat, and place chicken on.
• Baste grilling chicken with the half cup of marinade that was set aside.
• Grill until the chicken is done all the way through, and the outsides are dark golden brown.
• Serve with fresh limes, and enjoy