CHIPOTLE MARINATED GRILLED CHICKEN
This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering.
Provided by Kevin Naughton
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 37.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 3.1 g, Sodium 573.2 mg, Sugar 11.9 g
CHIPOTLE MARINADE FOR GRILLED CHICKEN
This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each "batch." Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation!
Provided by Robyns Cookin
Categories Spicy
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
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.
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
COPYCAT CHIPOTLE® CHICKEN
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 18h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g
CHIPOTLE CHICKEN
Steps:
- Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 284 calories, Fat 15g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
CHIPOTLE MARINATED GRILLED CHICKEN SANDWICHES WITH COLESLAW
I love the flavor of Chipotles in adobo sauce. But on their own they are extremely spicy. Combining them with brown sugar, the citrus tones down the heat a little.
Provided by Joanne
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Clean Chicken:.
- Soak chicken in water and vinegar for a couple of minutes. Rinse well, pat dry and transfer to ziploc bag or large bowl.
- Add all of the ingredients for the marinade in a food processor. Process until thick but not chunky.
- Add marinade to chicken. Cover and refrigerate for at least 2 hours preferably overnight. Remove chicken from refrigerator half hour before cooking.
- Preheat a indoor grill pan or outdoor grill to med/high heat. Remove chicken from marinade and grill for 3 minutes per side (turning once).
- Place a piece of the grilled chicken on the toasted muffin or roll. Top with a generous amount of coleslaw.
- I served these sandwiches with my seasoned oven fries recipe #505243.
Nutrition Facts : Calories 432.5, Fat 12.2, SaturatedFat 2.3, Cholesterol 108.9, Sodium 1030.3, Carbohydrate 38.1, Fiber 2.4, Sugar 12.9, Protein 41.5
GRILLED CHIPOTLE CHICKEN SANDWICH
Make and share this Grilled Chipotle Chicken Sandwich recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered.
- Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes.
- Grill chicken. When almost done put cheese on top of each breast.
- Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.
Nutrition Facts : Calories 126.5, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 46.1, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 15.2
GRILLED MAPLE-CHIPOTLE CHICKEN
This is a great weeknight recipe, as it's quick to make. The chicken can be left in the maple-chipotle marinade overnight or cooked shortly after mixing. A favorite in our house!
Provided by Amelia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 47.4 g, Cholesterol 67.2 mg, Fat 17.4 g, Fiber 1.7 g, Protein 26 g, SaturatedFat 2.9 g, Sodium 804.9 mg, Sugar 38.8 g
MEXICAN CHIPOTLE MARINADE
Make and share this Mexican Chipotle Marinade recipe from Food.com.
Provided by Soluna
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the chipotles and their sauce with the rest of the ingredients.
- Simmer over high heat until reduced by one third,about 3 minutes.
- Transfer contents of the pan to a blender.
- Puree until smooth.
- Note:Marinate chicken or pork for 2 hours in 1/4 of the marinade.
- Grill pork chops or chicken.
- Serve with the leftover sauce.
Nutrition Facts : Calories 35.2, Fat 0.3, Sodium 3.5, Carbohydrate 8.3, Fiber 0.5, Sugar 4.4, Protein 0.8
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- In a medium mixing bowl, whisk together theWorcestershire sauce, red wine vinegar, water, and lime juice. Add in the garlic, onion, chipotle chillies in adobo, cumin, paprika, salt and pepper. Once the marinade is well combined, pour it over the chicken.
- Cover and marinate the chicken for at least 1 hour. The longer you marinate the chicken, the more flavorful it will be. We let ours marinate in the refrigerator overnight.
- When you are ready to cook the chicken, heat your oven to medium or medium-high heat (about 450-degrees F on the surface). Spray your grates with cooking spray so the chicken doesn’t stick.
- Cook the chicken 5-6 minutes per side over direct heat. Move the chicken to an area of the grill with indirect heat and cook until the internal temperature reaches 165-degrees F. Remove from the grill and let rest 5 minutes before serving or slicing.
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