This simple marinade is packed with smoky southwestern flavor. I saw Tricia post her Chipotle Chicken Salad recipe last week and I could not resist making it that very same night. Her timing was perfect.
I had chicken in the refrigerator and I already had the peppers in my freezer; everything else I needed was in my pantry. It took me less than five minutes from start to finish to get this made and onto the chicken and then get the chicken back into the fridge.
I already have more chicken in the freezer with this marinade waiting to be grilled next week. I can hardly wait. Even my non-spice loving son really liked this chicken. Both of my older boys have already asked when we could have this again.
- 6 tablespoons olive oil
- 2 tablespoons honey
- 4 large cloves garlic
- 4-5 chipotle peppers in adobo sauce* I put frozen peppers directly into the blender
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 lbs of chicken I used breasts, but any part of the bird would be excellent with this marinade
- Place all ingredients into the blender or small food processor and puree for a few moments. Pour the marinade over chicken in an airtight container or large ziploc bag and shake to coat each of the pieces.
- Place in the refrigerator and turn the chicken (or flip the bag) a couple times over the next few hours. I let mine marinate for about 6 hours. When you are ready to cook the chicken, remove from the refrigerator about 30 minutes prior to cooking. Enjoy!
- * These peppers provide a good amount of heat. If you aren't a huge fan of spicy foods, reduce this to 2-3 peppers and enjoy the smoky southwestern flavor without nearly so much heat.