CHIPOTLE MEXICAN GRILL CHICKEN MARINADE RECIPES
CHIPOTLE MARINADE FOR GRILLED CHICKEN RECIPE - FOOD.COM
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!
Total Time 15 minutes
Prep Time 15 minutes
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.
Nutrition Facts : Calories 115.8, FatContent 10.8, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 596.4, CarbohydrateContent 5.3, FiberContent 2, SugarContent 1.9, ProteinContent 1.1
CHIPOTLE MARINATED GRILLED CHICKEN RECIPE | ALLRECIPES
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 Chicken
Total Time 2 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 chicken legs
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, CarbohydrateContent 14.7 g, CholesterolContent 37.8 mg, FatContent 18.4 g, FiberContent 0.5 g, ProteinContent 11.5 g, SaturatedFatContent 3.1 g, SodiumContent 573.2 mg, SugarContent 11.9 g
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