Easy Grilled Chipotle Chicken
Easy Mexican-inspired, juicy grilled chicken marinated in a chipotle sauce - great for tacos, fajitas, salads, burritos
Equipment
- Blender
Ingredients
- 4-6 boneless, skinless chicken breasts
- 4-6 chipotle peppers in adobo sauce (canned) about half a can
- 1 lime, juiced
- ½ red onion
- 4-6 garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon onion salt
- ½ teaspoon ground black pepper
- ½ cup water
- ½ cup olive oil or oil of your choice
Instructions
- Pound chicken breasts to an even, desired thickness. I place them in a gallon ziploc bag, two at a time, and pound them with a rolling pin.
- To a blender, add remaining ingredients.
- Blend until fairly smooth and pureed.
- Add all chicken to a two-gallon ziploc bag. Pour sauce over chicken. Turn to coat chicken evenly. Place in refrigerator. Marinate for at least one hour or up to 12 hours.
- Remove chicken from refrigerator 30-40 minutes prior to grilling to come to partial room temperature.
- Grill over medium/high heat until cooked through, about 8-10 minutes per side depending on thickness, or 165 degrees on a meat thermometer.
- If you prefer, you can roast chicken in the oven instead at 425 degrees for about 30 minutes.
- Let chicken rest about 5 minutes before slicing to desired thickness.
- Great in tacos, taco salads, fajitas, sheet pan fajitas, burritos, or burrito bowls. Enjoy!