Grilled Chipotle Chicken (w/ marinade)


  • 2 lbs chicken thighs or breasts boneless, skinless

Chipotle Marinade:

  • 1/4 cup olive oil
  • 2 chipotle peppers canned plus 2 tablespoons adobo sauce ( juice from can)
  • 4 garlic cloves
  • 1 shallot
  • 1 1/2 tablespoons cumin
  • 1 tablespoon coriander
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons salt 1 teaspoon per pound
  • Garnish: lime juice and cilantro


  • Preheat grill to medium-high.
  • Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 mins or up to 3 days.
  • Grill each side of chicken 6-7 minutes, or until good grill marks appear. Lower heat and move chicken to cooler side of the grill and continue to grill until chicken is cooked through and internal temperature reaches 165F.
  • Let it rest 5-10 mins before serving and squeeze with lime. Sprinkle with optional cilantro.