Orange Chipotle Chicken recipe - our favorite Mexican chicken marinade! Chicken marinated in chipotle peppers in adobo sauce, orange juice, garlic, cumin, honey, and olive oil. A little spicy, a little smoky, and a whole lotta delicious! This chicken goes great in burrito bowls, tacos, fajitas, and on top of salads.
Combine all ingredients in a food processor and pulse until the marinade is smooth.
Pour marinade over chicken and marinate for at least two hours to overnight in the refrigerator.
Remove chicken from marinade and discard marinade.
Grill the chicken until it reaches an internal temperature of 165ºF.
Notes:
You can use this marinade on any cut of chicken you prefer – chicken tenders, chicken breasts, chicken thighs, or chicken legs.
Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
We like to let the chicken marinate overnight to achieve maximum flavor. If you don’t have that much time, let the chicken marinate as long as possible.
My #1 tip when grilling chicken is to pound the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet or rolling pin to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
Feel free to add some onion or cilantro to the marinade.
No grill? No problem! You can cook the chicken inside. Pan-sear the chicken breasts in a skillet or grill pan on the stove top for 3 to 4 minutes per side over medium-high heat. Place the chicken on a rimmed baking sheet. Bake at 400ºF in the oven for 10 minutes, or until it reaches an internal temperature of 165ºF.