Lately I’ve been craving Mexican food.

Maybe it’s the weather, or because it’s simple to cook or could it be because it goes well with an ice cold beer? Maybe it’s all of the above. But when I want Mexican, I use this simple and speedy Chipotle Chicken Marinade!

I primarily use this dish when I make chicken fajitas, quesadillas or nachos. The great thing about this dish, besides having simple ingredients and only taking minutes to whip up, is that you can control the heat factor. If you want it spicier you simply up the amount of chipotles and vice versa.

For this Chipotle Chicken Gather:

boneless skinless chicken breasts – Choose boneless skinless chicken breasts similar in size and weight.
chipotles in adobo – Lends smoky and spicy flavor.
garlic – Adds distinct punchy flavor.
lime juice – Add freshness and flavor.
avocado oil – Great for high temperature cooking/grilling.
honey – Adds flavor and a touch of sweetness.
ground cumin – Lends earthiness and warmth, with an edge of citrus.
kosher salt – Enhances all the flavors in this method.
freshly ground black pepper – Adds some subtle bite and flavor.

So what are chipotles in adobo??

Chipotle is a smoked-dried jalapeno. Adobo is Spanish for “sauce” which is prepared by stewing the chipotles with tomatoes, garlic, vinegar, salt, and spices like ground cumin and dried oregano, but mainly it’s the peppers which gives it flavor!.

When I make this marinade for my for everyone at the table I only use two chipotles, but if it is a regular at dinner and myself, which is rare, I add another one because we like it spicy!

Start by pounding 4 chicken breasts (about 2 pounds total weight) to even thickness. I do this by adding 1 to 2 chicken breasts (at a time) into a gallon-size resealable bag. You can also do this in between two pieces of plastic wrap. Use the flat side of a meat tenderizer and pound the thickest part until it’s a uniform thickness. Remove and repeat with the remaining chicken breasts.

Why is it important to pound chicken breasts thin?

Pounding your chicken breasts is important because a uniformed thickness means you will have evenly cooked chicken breasts.

In your mini food processor add 2 medium chipotle peppers (in adobo), 3 smashed cloves of fresh garlic, juice of 1/2 a lime, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon each freshly ground black pepper and ground cumin.

Secure the lid and process until blended. The marinade should be slightly thick and mildly chunky.

Pour the marinade over top of the chicken.

Then use tongs to toss the chicken until well coated. Cover with plastic wrap or a tight-fitting lid and let sit on the counter for 30 minutes.

Once preheated, grill the chicken 3 to 4 minutes per-side (depending on thickness) or until fully cooked.

Once grilled, transfer to a cutting board and allow the chicken rest for about 5 to 8 minutes before slicing or chopping. Cover it with aluminum foil to keep warm.

What To Make With Chipotle Marinated Grilled Chicken?

Use in salads or rice bowls.
Great in tacos, nachos or burritos.
Give it a rough chop and tuck into a quesadilla with some shredded cheddar jack cheese.