This Grilled Chipotle Marinated Chicken has so much flavor and just the right amount of heat.
If you love a little spice, Grilled Chipotle Marinated Chicken will quickly become your new favorite recipe this summer.
I have never used canned chipotle chiles in adobo in a recipe before, but have been intrigued to try it. I’m finding that as I get older, ahem, my taste buds are enjoying a little more heat. Chicken is a staple in our house – as I am sure it is for many. Every week Mr. Juggling Act makes a huge batch of chicken to take to work in his lunches, often with our Homemade Montreal Seasoning Mix. I decided to experiment with chipotle chiles in adobo and make a marinade to quite literally spice up his lunches.
While Mr. Juggling Act uses this chicken salads, it would be equally delicious in tacos. This marinade would also be amazing on chicken wings or even steak served with a chimichurri sauce.
Grilled Chipotle Marinated Chicken
Here’s how to make this mouth-watering Grilled Chipotle Marinated Chicken:
1 cup Worcestershire sauce
1/2 cup red wine vinegar
1/4 cup water
1/4 cup lime juice
3 cloves garlic
1/2 cup onion, chopped
6 tablespoons canned chipotle chilies in adobo
4 teaspoons ground cumin
3 tablespoons paprika
1 tablespoon salt
1/2 teaspoon black pepper
2.5-3lbs boneless skinless chicken (we used chicken thighs)
Cilantro or Parsley for garnish, optional
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.
Garnish with chopped fresh cilantro or parsley.
Note: These cooking times are for boneless chicken thighs. You will need to adjust your cooking time for larger or bone-in cuts.
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