Chipotle-Lime Grilled Chicken

Summer is almost upon us.

The short countdown is on and we only have four more school days with students (plus one more with the adult staff) then it’s quiet office days at work.

This time of year also means it’s time for the following:

  • grilling and BBQs
  • patio sitting
  • iced tea guzzling
  • cocktail sipping
  • bird watching
  • chimenea lighting
  • star gazing

But, back to the grilling…

Here is a delicious marinade for grilled chicken or pork.  Tonight found us testing it out on chicken.

Chipotle-Lime Grilled Chicken


The rich and spicy and tangy marinade smells delicious while grilling. Make sure to reserve a bit extra for drizzling on top of the cooked meat.


  • 1/4 c. fresh lime juice
  • 1/4 c. extra virgin olive oil
  • 2 T. honey
  • 1 chipotle in adobo sauce
  • 1/2 t. fine sea salt
  • 3-4 large boneless chicken breasts (about 3 lbs.)
  • fresh cilantro


  1. Prepare grill (whether using a gas grill or charcoal). Preheat to around 350 F.
  2. While grill is preheating, add lime juice, oil, honey, chipotle (with about 2 T. of adobo sauce), and salt in a blender. Pulse until incorporated.
  3. Place chicken in a shallow glass baking dish and pour on about half of the marinade (about 1/2 cup). Reserve the rest and set aside.
  4. Cover dish with plastic wrap and marinate at room temperature for about 15 minutes. (If needing to leave set longer, place in refrigerator and remove 15 minutes before grilling. Do not marinade longer than two hours or acid will start to cook chicken.)
  5. Place chicken on a lightly oiled grill and discard marinade from pan.
  6. After 4-5 minutes, flip the chicken then continue to grill. Brush a bit of the reserved marinade on the grilled side. Grill 8-10 minutes total or until internal temperature is 165 F.
  7. Serve chicken drizzled with remaining sauce.
  8. Sprinkle with cilantro.

Yield: 4-6

*I used a small container of homemade chipotles in adobo.  You can find the recipe here.

This marinade is wonderful and I plan on trying it out as a dressing for taco salads.  I think it would be marvelous!

We served this with some delicious oven-roasted veggies in a tri-fecta of colors.

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