Grilled Chipotle Chicken {Oven Directions Included!}

Flavorful and so easy, this grilled chipotle chicken is amazing (oven directions included)! Delicious on its own, it’s also perfect for quesadillas, salads, or burritos!

I know you might think that I’m jumping the gun a bit by posting a grilling recipe in March.

But when my husband basically tells me this is the best chicken he’s ever eaten in his life, I figure I better get the recipe in front of you ASAP (that’s how much I love you).

Plus, we finally climbed out of the snow-covered temps and into the 50’s, and I’m ready to grill all the things (and wear flip flops every day for the foreseeable future).

And if I’m being totally honest, I’m actually one of those weirdos who grills all year long even if it means traipsing out to the grill in my winter parka. But the warmer temps definitely make me feel more tender toward my grill.

Don’t worry, though, if you feel as though grilling isn’t your friend, I’ve given some easy oven-broiling directions in the recipe below.

Because I definitely do not want you to miss out on the deliciousness of this chipotle chicken, grilled or not.

It is crazy delicious.

We honestly can’t get enough! I’ve made it several times over the last few weeks, and because it’s so versatile, it really hasn’t gotten old. And it makes the best, best lunches.

Our favorite way to eat it is rolled up in tortillas with sour cream, cheese, grilled or sautéed onions + bell peppers, and warmed sauce from the recipe.

And when you dig in, I think you’ll realize why Brian (and the rest of us) cannot stop raving about this chicken.

You can just as easily serve the chicken sliced up on it’s own and dipped in the tangy and sweet sauce…or put together a grilled chipotle chicken salad maybe?

Or burrito?

Quesadilla?

Options = endless.

The magic is in the marinade and the sauce! Simple and somewhat unusual ingredients come together to form a tasty blend that make this sweet and spicy chicken pop with flavor!

Easy enough for that weeknight meal…and tasty enough to serve to company, this grilled chipotle chicken is amazing!

Along with those flip flops that I don’t plan on taking off for the next few months, I have a feeling this versatile and delicious chicken is going to be on serious repeat for a while.

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Green salad, Honey Lime Fruit Salad, and/or Roasted Broccoli

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Two Years Ago: Perfect Easy-Peel Hard-Boiled Eggs {Works for Fresh Eggs!}
Three Years Ago: No-Bake Thin Mint Cheesecakes
Four Years Ago: Light and Fluffy Yellow Cupcakes
Five Years Ago: Slow Cooker Tomato Basil Soup

Yield: 6 servings

Grilled Chipotle Chicken

Total Time: 1 hour (includes marinating time)

Prep Time: 15 mins

Cook Time: 15 mins

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Ingredients:

• 12-ounce bottle/jar chili sauce (see note)
• 1 to 2 tablespoons chopped chipotle peppers in adobo sauce (see note)
• 1/4 cup fresh lime juice
• 1/3 cup molasses (I use unsulphured molasses)
• 1 tablespoon brown sugar
• 1/2 cup red wine or rice vinegar
• 2 pounds boneless, skinless chicken breasts (see note)

Directions:

1. In a blender, combine the chili sauce, chipotle chiles, lime juice, molasses, brown sugar, and vinegar. Process until smooth.
2. Place the chicken in a gallon-size ziploc bag and add 1/2 to 3/4 cup of the marinade, tossing the chicken so it is evenly coated. Seal the bag and refrigerate for at least 30 minutes or up to 12 hours (highly recommend the longer marinading time for added flavor).
3. Add the remaining marinade to a small saucepan, bring to a simmer, and cook for 4-5 minutes, stirring often to prevent sticking. Reserve until ready to eat (if longer than an hour, refrigerate until needed).
4. To grill: preheat a grill to medium-high (I do 400 degrees on my pellet grill). Remove the chicken from the bag, letting the excess marinade drip off into the bag, and grill for 4-5 minutes per side until cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Let the chicken rest for 5-7 minutes before slicing and serving.
5. To oven broil: preheat oven broiler to high. Position an oven rack so it is 3-4 inches away from the broiler element. Line a baking pan with foil and lightly grease with cooking spray. Remove the chicken from the bag, letting the excess marinade drip off into the bag, and place the chicken in a single layer on the baking sheet. Broil for 3-4 minutes (watch closely in case your broiler cooks hotter than mine!), flip the chicken, and broil for 3-4 minutes longer until the chicken is cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Remove from the oven and let rest for 5-7 minutes before slicing and serving.
6. Serve the chicken with reserved sauce (see note for our favorite way to serve this chicken!).

Notes:

Let’s talk chili sauce. The flavor will vary greatly depending on brand (or if you are using homemade). My recommendation is to use one that you love the flavor of. My grocery store sells a locally made, homemade-looking version that we love; usually chili sauce is by the ketchup and mustard. For a quick homemade version, this throw-together recipe looks promising. It will completely change the flavor, but if you can’t find a chili sauce you want to use (or just don’t want to use it), you could probably substitute BBQ sauce and see how that plays out. 

Chipotle peppers have a definite kick to them! When I make this, I usually use the full 2 tablespoon amount, but some of the spice wimps in my family wish I’d use less. If you don’t know where you fall in terms of chipotle pepper heat, start with the smaller amount (or less). The La Costena brand sells a brilliant jarred version that already has the chipotle peppers chopped (and it’s resealable, so no more messing around opening up a can to only use a small amount!), and I’ve seen it in most of the stores in my area. I just spoon out what I want and refrigerate the rest.

I very much prefer thin-sliced chicken breasts for grilling (or really for any recipe, to be honest). I usually buy the thin chicken breasts from Costco (in the big bulk frozen bag), but if I only have thicker chicken breasts, I cut them in half (like a hamburger bun) or pound before using.

Our favorite way to eat this chicken is sliced and rolled up in warmed tortillas with cheese, sour cream, grilled or sauteed onions + bell peppers, and sauce from the recipe. SO good!

All images and text ©Mel's Kitchen Cafe.

Recipe Source: adapted from a recipe Shannon P. (a MKC reader) sent me; originally from a Family Fun magazine (I think??)

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