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Chipotle Lime Grilled Chicken Recipe for Bold Flavor

Chipotle Lime Grilled Chicken

Juicy grilled chicken marinated in chipotle peppers, fresh lime juice, garlic, honey, cumin, and smoked paprika. Serve with lime wedges, cilantro, rice, grilled corn, beans, or your favorite taco toppings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken thighs or breasts
Marinade
  • 2 tablespoons Finely chopped canned chipotle peppers in adobo sauce
  • 2 tablespoons Adobo sauce from the can
  • 1/4 cup Fresh lime juice
  • 2 tablespoons Olive oil
  • 3 cloves Garlic, minced
  • 1 tablespoon Honey or maple syrup
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Finish
  • 1/2 teaspoon Dried oregano
  • 2 tablespoons Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Whisk the chipotle peppers, adobo sauce, lime juice, olive oil, garlic, honey or maple syrup, cumin, smoked paprika, salt, black pepper, and optional oregano in a bowl. Reserve 2 tablespoons of the marinade for serving, if desired, before adding chicken.
  2. Place the chicken in a resealable bag or shallow dish and coat it thoroughly with the remaining marinade. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours, and no longer than about 8 hours.
  3. Heat a clean grill to medium-high, approximately 400 to 450°F, and lightly oil the grates. Remove the chicken from the marinade, letting excess drip away, and discard the used marinade.
  4. Grill chicken breasts for about 5 to 7 minutes per side or thighs for about 4 to 6 minutes per side, depending on thickness. Cook until the thickest part reaches 165°F on an instant-read thermometer.
  5. Transfer the chicken to a plate, tent loosely with foil, and rest for 5 minutes. Slice and serve with fresh lime wedges, chopped cilantro, and your favorite sides.

Notes

Pound chicken breasts to an even 1/2- to 3/4-inch thickness before marinating. Do not use marinade that has touched raw chicken unless it is boiled first. Keep the grill hot, wipe off excess marinade to reduce burning, and refrigerate leftovers promptly.