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.
Chipotle Chicken Marinade
Recipe adapted from and with thanks to Tasty Kitchen via Saving Room For Dessert
Print Pin RateServings: 4 -5 servings
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Mike in KY says
I've made this so many times and it's one of my favorite chicken marinades. I have a question, though. What do you think about substituting corn syrup for honey in this recipe? Honey is a bit pricey and I have a jug of corn syrup left over after using a small amount in some other recipe.
Mary says
The honey does provide a unique flavor, but I think that just 2 tablespoons of corn syrup will be fine. I'm all in favor of saving money when possible. I hope that helps!
Olivia Brown says
Love this chicken idea. Looks healthy and delicious. I will try it for my family. Hope they will love it. Thanks!
Blair says
Couple of questions:
What kind of olive oil do you recommend (extra virgin, mild, etc.)?
Also, do you think the marinade would keep for a while in a sealed container?
Mary Younkin says
I use a mild olive oil for this recipe, Blair. I typically just make it up when I’m ready to use it. I’ve never kept it for more than a day. That said, you should be able to freeze a batch without any problems.
Brooke says
My gosh this is delicious!!! I marinated breasts for longer than I meant to – about 15 hours. I had slightly pounded them so they were universal thickness before putting in marinate. Grilled on Medium-high heat (~300 although a little hotter to start). I think I will reduce the peppers by 1 next time per your rec – it’s pretty zippy, but that might be because I slightly over marinated them. Really really good. Wow! Thank you!
Mary Younkin says
I’m thrilled that you like the chicken so much, Brooke!
Katherine says
Hello. I would really like to try this recipe. Would you recommend cooking the breasts in the oven? I would like to stay away from the grill for this. Thanks in advance.
Mary Younkin says
The oven will work fine for cooking the chicken, Katherine.
theenemytoad says
My husband made this and it was AWESOME! What a great find at the start of grilling season : )
Mary Younkin says
I’m so glad that you love the marinade!