This turned into a multi-post day as integrating the marinated chicken breasts recipe with the Thai Lahvosh recipe was not working out. I failed once again in the photography department because I was planning on one finished product, the lahvosh-so I didn’t take a pic of the chicken breasts after they came off the grill. Let me just say, they were beautiful and brown, with wonderful grill marks and I had a hard time not eating one immediately.
Over the years, we have produced some of the driest, chewiest chicken breasts (even since we got the Traeger grill) in the history of grilling. No more! This marinade is the best thing that ever happened to our grilled chicken breasts. They are moist, have a great texture, a little kick from the chipotles and we love them. I’ve served them plain with a side of Spanish rice or fettucini alfredo, chilled and sliced on a salad and now on the lahvoshes. They are delicious!
Chipotle Lime Chicken Marinade
Print recipe
Ingredients
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Honey
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1/2 teaspoon Ground cumin
- 2 cloves Garlic (chopped)
- 2 Chipotle chiles in Adobo sauce (chopped)
- 1 teaspoon Adobo sauce from can of Chipotle Chiles
- 1 Medium Lime (juice of)
- 1 tablespoon Fresh cilantro or 1 tsp of dried cilantro
- 3 Medium Chicken breasts (trimmed)
Directions
| Step 1 | |
|
In a mini-food processor, add olive oil, honey, salt, pepper, cumin, garlic, chipotles and adobo & lime juice .Mix until marinade is thick and fairly smooth. |  |
| Step 2 | |
| Pour marinade over chicken breasts in gallon plastic bag and refrigerate for 2 to 4 hours. Turn once or twice. | |
| Step 3 | |
| Remove from the refrigerator 30 minutes prior to grilling. Heat your grill to medium/medium high heat and grill until the internal temperature reaches 170 degrees. Let rest for 10 minutes before slicing. Eat immediately or chill to serve cold. | |
Seriously… ain’t no better chicken than your chicken!