This Chipotle Chicken is marinated in a bold, sweet and spicy blend of herbs and seasonings to produce juicy, flavorful grilled chicken. It’s our go-to chicken marinade.
Serve this grilled chicken with roasted red potatoes and corn on the cob for a simple, satisfying meal.
I first developed this marinade in 2013 for chicken skewers served with a creamy cilantro-lime dip. Over time we started cooking whole chicken breasts for convenience, but the flavor remains the same—bold, smoky, and slightly sweet.
Chipotle Chicken
A good chicken marinade needs layers of flavor. This version combines chipotle chiles in adobo with light brown sugar, fresh cilantro, and a handful of spices to create a balanced spicy-sweet profile that really shines when grilled.
I often make this chicken for meal prep. I track macronutrients and eat a lot of lean protein, so chicken features heavily in my meals—especially since I don’t enjoy seafood. A flavorful marinade makes repeated meals enjoyable.
This chipotle chicken is excellent on salads, reheated with vegetables and quinoa or brown rice, or sliced for tacos. A squeeze of fresh lime brightens the flavor, even a few days after cooking.
When you next fire up the grill, try this marinade. It seasons chicken in as little as 30 minutes, or you can refrigerate it overnight for deeper flavor. You’ll love the result.
Chipotle Chicken
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Ingredients
- 2 lbs boneless skinless chicken breasts, (about 4)
- ¼ cup light brown sugar, packed
- 2 Tbsp chopped cilantro
- 1 chipotle chile in adobo sauce, minced; remove seeds to reduce heat
- 2 tsp adobo sauce
- 1 ½ tsp salt
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- fresh limes, for serving
Instructions
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In a bowl or large zip-top bag, combine the brown sugar, cilantro, minced chipotle, adobo sauce, salt, chili powder, garlic powder, and black pepper.
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Add the chicken and toss to coat evenly. Cover or seal and refrigerate for at least 30 minutes, or up to 24 hours for more intense flavor.
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Preheat the grill to medium heat. Grill the chicken about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing to retain juices.
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Serve with lime wedges to squeeze over the chicken for a bright finish.
Notes
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