Everyone will ask you for this recipe! It is perfect for jazzing up your summer grilled chicken. Chipotle peppers in adobo give this easy marinade a hot and smoky kick.
Prep Time10mins
Total Time10mins
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 10
Author: Mandy Jackson
Ingredients
2/3cuporange juice
1/4cupolive oil
1/4cuphoney
1(7 ounce) canchipotles in adobo
2tablespoonsDijon
1head garlic,root end removed and discarded (see note)
1tablespoonkosher salt
5 - 10 poundschicken (we use boneless/skinless breasts, but use whatever you like!)
Directions
Place orange juice, olive oil, honey, chipotles in adobo, Dijon, garlic, and salt in a blender or food processor and blend until smooth.Pour over chicken and marinade for 1 hour to overnight. Grill until chicken is cooked through.
Notes
Garlic - No need to peel the cloves here as the papery peel will burn off during grilling. Just remove the root end as it can sometimes be too hard for a blender to handle.This makes a lot of marinade - if you don't plan to use it all, you can freeze some for later.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!