Chipotle Chicken Breast Recipe

Name: El Potro Mexican Restaurants Chipotle Chicken Breast Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 pieces chipotle peppers in adobo (canned); 3 tbsp adobo sauce (from canned chipotles); 1 cups plain Greek yogurt; 3 tbsp olive oil; 2 tbsp fresh lime juice; 1 tbsp honey; 3 pieces garlic cloves, smashed; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 4 pieces boneless skinless chicken breasts; 1 tbsp olive oil (for grill/brush); 2 tbsp fresh cilantro, chopped (optional garnish); 4 pieces lime wedges (for serving); 0.5 tsp coarse kosher salt (to finish, optional)

Inspired by El Potro Mexican Restaurant

Time1h 30m

Serves4

Marinated and grilled with El Potro's special recipe spicy Chipotle sauce.

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Ingredients

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Chipotle Marinade & Sauce

3 pieces chipotle peppers in adobo (canned)

3 tbsp adobo sauce (from canned chipotles)

1 cups plain Greek yogurt

3 tbsp olive oil

2 tbsp Fresh lime juice

1 tbsp Honey

3 pieces garlic cloves, smashed

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Chicken & Finishing

4 pieces boneless skinless chicken breasts

1 tbsp olive oil (for grill/brush)

2 tbsp fresh cilantro, chopped (optional garnish)

4 pieces Lime wedges (for serving)

1/2 tsp coarse kosher salt (to finish, optional)

Method

Chipotle Marinade & Sauce

Prepare chipotles

Remove 3 chipotle peppers from the can and reserve 3 tablespoons of adobo sauce. Finely chop the peppers or place them in a blender/food processor for a smoother sauce.

Blend marinade

In a blender or mixing bowl, combine the chopped chipotles, adobo sauce, 1 cup Greek yogurt, 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon honey, 3 smashed garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Blend until smooth and homogeneous. Taste and adjust salt, honey or lime to balance heat and acidity.

Reserve sauce for finishing (optional)

If you want extra finishing sauce, pour about 1/3 cup of the blended mixture into a small bowl, cover and refrigerate for serving. The remaining blended mixture will be used as the marinade.

Chicken & Grilling

Prep chicken: Pat 4 boneless skinless chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even thickness (about 1/2 to 3/4 inch) so they cook evenly.

Marinate: Place the chicken in a resealable plastic bag or shallow dish. Pour the remaining chipotle-yogurt marinade over the chicken, coating each piece thoroughly. Seal the bag or cover the dish and refrigerate for at least 1 hour and up to 8 hours. For best flavor, marinate 3–4 hours. If refrigerated longer than 2 hours, remove from fridge 20–30 minutes before grilling to come closer to room temperature.

Preheat grill: Preheat an outdoor gas grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat and brush lightly with 1 tablespoon olive oil to prevent sticking.

Prepare chicken for grill: Remove chicken from marinade, letting excess drip off. Lightly brush both sides with a little olive oil to encourage browning and prevent sticking. Discard used marinade that has been in contact with raw chicken.

Grill: Place chicken on the hot grill. Cook for 4–6 minutes per side (depending on thickness), flipping once, until well charred in spots and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcooking to keep chicken juicy. Total grill time is typically 8–12 minutes.

Rest: Transfer grilled chicken to a cutting board and loosely tent with foil. Let rest 5–7 minutes to allow juices to redistribute.

Finish and serve: If you reserved finishing sauce, spoon or brush a little over each breast. Sprinkle optional coarse kosher salt lightly if desired, garnish with chopped cilantro and serve with lime wedges on the side. Slice the chicken against the grain for serving.