Recipe by David Huntzinger
"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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chopped canned chipotle chilies with some of the adobo sauce
apple cider vinegar
hot sauce to taste
2 (3 pound)
whole chickens, cut into pieces
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
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.
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.
I marinated the chicken over night, recipe as is, and it turned out excellent. Will for sure make again.
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
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.
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!
Very good marinade. I used extra chipotle peppers and marinated the chicken overnight. Then I used the leftovers for enchiladas. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chipotle Marinated Chicken
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 159
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