Chipotle Marinade For Grilled Chicken Recipes

CHIPOTLE MARINATED GRILLED CHICKEN

Steps:

• Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

CHIPOTLE MARINADE FOR GRILLED CHICKEN

Steps:

• Add all ingredients into the work bowl of a food processor.
• Process until pureed.
• Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
• Grill chicken for 6-8 minutes per side.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

GRILLED CHIPOTLE MARINATED CHICKEN

Steps:

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

CHIPOTLE CHICKEN MARINADE

Steps:

• Combine adobo sauce, olive oil, lime juice, cumin, onion powder, garlic powder, salt, and pepper in a small mixing bowl. Stir together.
• Pour marinade in a Ziplock bag.
• Add the chicken and press out any air in the bag and seal.
• Massage the marinade into the chicken through the bag.
• Refrigerate for at least 4 hours before use. A 24-hour marinade will yield the best results for marinade flavor.

CHIPOTLE GRILLED CHICKEN BREAST

Steps:

• Combine 1 to 5 chipotle peppers with their sauce, onion, garlic, olive oil, juice of 1 lime, cumin, oregano, and salt in a food processor. Blend until smooth, adding water as needed if too thick. Reserve a small amount of marinade mixture to serve with grilled chicken.
• Combine chicken with marinade in a plastic storage bag. Refrigerate for 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard excess.
• Place chicken breasts on the preheated grill and cook until no longer pink in the center and juices run clear, about 8 minutes per side, being careful not to overcook.
• Remove chicken from the grill and transfer to a plate. Squeeze juice of remaining lime onto chicken and garnish with cilantro. Serve with reserved marinade mixture.

GRILLED MAPLE-CHIPOTLE CHICKEN

Steps:

• Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.

CHIPOTLE LIME GRILLED CHICKEN

Steps:

• In a gallon Ziploc bag or large covered bowl combine chicken and all marinade ingredients. Let marinade for a minimum of 1 hour or as long as 12 hours. (The longer the better to really bring out the lime flavor.)
• Preheat the grill to medium high heat.
• Add chicken to grill. Discard the remaining marinade.
• Cook the chicken, turning occasionally, until completely cooked through. This can take about 10 minutes but time varies depending on the thickness of your chicken.
• Serve immediately. Garnish with a little extra fresh cilantro if you're entertaining and want to impress your guests!

MEXICAN STYLE CHIPOTLE CHICKEN

Steps:

• Whisk together Marinade Mix and beer. Reserve 2 tablespoons marinade. Place meat in large resealable plastic bag.
• Marinate in refrigerator 30 minutes or longer for extra flavor. Remove meat from marinade. Discard any remaining marinade.
• Grill chicken over medium heat 5 to 7 minutes per side or until cooked through. Baste with reserved marinade during last few minutes of grilling.

CHIPOTLE ORANGE GRILLED CHICKEN THIGHS

Steps:

• 1. In a small bowl, mix the marinade ingredients. Put the chicken thighs in a large resealable plastic bag and pour in the marinade. Press the air out of the bag, seal, turn and refrigerate for 2 to 4 hours. 2. In a small bowl, mix the glaze ingredients. 3. Preheat grill to cook at Direct Low Heat (300 to 350 degrees). 4. Remove the chicken thighs from the bag and discard the marinade. Grill until meat is firm and no longer pink near the bone, 30 to 40 minutes, turning 2-4 times and brushing frequently with the glaze.