Servings: 4
Chipotle Chicken Marinade Recipe
This smoky chipotle chicken marinade makes juicy, flavorful chicken every time. Perfect for grilling or baking with bold chipotle flavor.
Equipment
Ingredients
- ¾ cup chipotle peppers in adobo sauce
- 4 cloves garlic peeled and coarsely chopped
- 2 fresh limes zested and juiced
- ½ cup water
- ¼ cup vegetable oil
- ¼ cup orange juice
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 1.25 pounds boneless skinless chicken thighs , about 5 medium filets
- Vegetable oil for cookin
Instructions
- In a large food processor, combine the ¾ cup chipotle peppers in adobo sauce, 4 cloves garlic, zest and juice of 2 fresh limes, ½ cup water, ¼ cup vegetable oil, ¼ cup orange juice, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon coarse kosher salt and ½ teaspoon ground black pepper. Pulse on high until the mixture is emulsified.
- Place the 1.25 pounds boneless skinless chicken thighs into a shallow dish and pierce it several times with a fork. Pour the marinade over the chicken. Cover and chill for 4-6 hours.
- When ready to cook, preheat the oven to 350°F (if using stovetop instructions). Remove the chicken from the marinade and discard excess liquid.
- To Make in A Grill Pan or Cast Iron (or other oven safe pan)- Heat over medium high heat, adding 1-2 teaspoons vegetable oil. Sear the chicken on each side for 4-5 minutes, or until browned. Transfer the pan to the hot oven for 10-12 minutes or until the internal temperature reaches 165°F using a digital thermometer.
- Remove and allow to rest for 5 minutes before slicing.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Storage: Store cooked chipotle chicken in an airtight container in the refrigerator for up to 4 days. Allow it to cool completely before sealing to prevent excess condensation.
Freezing cooked chicken: Freeze cooked and sliced chicken in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently to maintain moisture.
Freezing in marinade: You can freeze raw chicken directly in the marinade for up to 3 months. As it thaws, it will marinate simultaneously, enhancing flavor.
Nutrition
Calories: 407kcal, Carbohydrates: 29g, Protein: 33g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 2g, Cholesterol: 85mg, Sodium: 721mg, Potassium: 717mg, Fiber: 6g, Sugar: 18g, Vitamin A: 577IU, Vitamin C: 19mg, Calcium: 64mg, Iron: 4mg