Grilled Chipotle Marinated Chicken Recipe - Allrecipes.com
Grilled Chipotle Marinated Chicken Recipe
  • READY IN 6+ hrs

Grilled Chipotle Marinated Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    6 hrs 30 mins

Directions

  1. 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.
  2. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade.
  3. Grill chicken until juices run clear, turning frequently, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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 marinade 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

 
Most Helpful Critical Review
Jul 26, 2010

Sorry, guess we are the minority here but we didn't care for this recipe. Had too much of a vinegar taste for us. Used it with skinless boneless thighs and marinated over night. Maybe it would have been better with skin on chicken, but as is and on skinless it didn't rock our world.

 
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 broiled 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.

 
Sep 18, 2008

I marinated the chicken over night, recipe as is, and it turned out excellent. Will for sure make again.

 
Oct 16, 2007

love this, I had a bbq and everyone wanted the recipe. the next time I made it I only had 1/2 the Worcestershire so i use 1/2 soysauce and it was great. good recipe david

 
Oct 29, 2008

Excellent marinade. I added more garlic and chipotles and bbq'd split chicken halves over lump charcoal with mesquite chunks. Very moist and flavorful... Oh, and that skin! A crispy delight! Thanks for the recipe.

 
Jul 19, 2008

This was out of this world and definitely the spiciest chicken I have ever eaten. I have searched everywhere for a truly spicy chicken without any sweetness and this is it! I would dare to say it rivals the flavor of the Chipotle Restaurant marinade. I followed the directions, using boneless skinless chicken breasts but I think you could leave out the salt entirely (not so great for you) and not miss it. After marinating for 7 hours and grilling for 4 minutes each on the George Foreman this made a very hot dish! Definitely great for the winter time on a cold day. Prepare to guzzle a gallon of water, though!

 
Sep 04, 2008

Very good marinade. I used extra chipotle peppers and marinated the chicken overnight. Then I used the leftovers for enchiladas. Yum!

 

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Nutrition

  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 1160 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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