Chipotle Grilled Chicken

Ingredients

• 60 ml (¼ cup)olive oil
• 2 large (about 30 ml / 2 heaped tbsp), finely choppedchipotle peppers in adobo sauce
• 1 lime, zested and juiced; dividedlime
• 30 ml (2 tbsp), plus more for brushinghoney
• 2 cloves, mincedgarlic
• 5 ml (1 tsp)cumin
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)chilli powder
• To tastekosher salt and ground black pepper
• 680 g (1½ lb), cut into 2.5 cm (1 in) piecesboneless, skinless chicken breasts
• 1, halved and pittedavocado
• 120 g (½ cup)Greek yoghurt or soured cream (low-fat, if preferred)
• 30 ml (2 tbsp), chopped, or more to tastecoriander
• 1 clove, mincedgarlic
• Optional, for servingcourgette rice

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the olive oil, chopped chipotle peppers and adobo sauce, lime zest (not the juice), honey, garlic, cumin, paprika and chilli powder. Add 1 teaspoon salt and ¼ teaspoon pepper, then whisk until evenly mixed.

2. 2

   Marinate the chicken

   Add the chicken and toss until every piece is coated. Cover the bowl tightly and refrigerate for at least 1 hour, or for up to 12 hours.

3. 3

   Blend the sauce

   Put the avocado, yoghurt, 2 tablespoons lime juice, coriander and garlic in a food processor. Season with ¼ teaspoon salt and ⅛ teaspoon pepper, then blend until smooth, scraping down the sides as needed. Taste and adjust the seasoning. For a thinner sauce, stream in olive oil 1 tablespoon at a time until it reaches the consistency you want. Transfer to an airtight container and refrigerate until serving.

4. 4

   Heat the grill

   Remove the chicken from the marinade and discard the marinade. Preheat an outdoor grill to medium-high heat and oil the grates. While it heats, thread the chicken pieces onto metal skewers or wooden skewers that have been soaked.

5. 5

   Grill the chicken

   Set the skewers on the hot grill and cook for about 10–12 minutes, turning once or twice, until lightly charred and cooked through. Brush with honey during the final couple of minutes. Transfer the chicken to a clean platter and leave it to rest for 3–5 minutes.

6. 6

   Serve the chicken

   If using, divide the courgette rice among serving bowls. Top with the grilled chicken and a dollop of avocado sauce, then finish with fresh coriander and serve straight away.

What is chipotle grilled chicken?

Chipotle peppers are smoked, dried jalapeños, often sold rehydrated in a tangy adobo sauce. This Mexican-inspired grilled chicken draws on their smoky heat, balanced here with honey and lime.

The combination of a quick, flavourful marinade, a hot grill and cool avocado sauce makes each serving savoury, lightly sweet and fresh. The recipe can be served over courgette rice or with another simple side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 39g protein, 11g carbs, 18g fat.

The chicken supplies most of the protein, while the honey and any rice contribute carbohydrates. Olive oil, avocado and yoghurt or soured cream account for much of the fat. To balance the plate, serve with courgette rice or another vegetable side and keep the sauce portion to taste.

The marinade’s balance

Chipotle and adobo: Finely chop the peppers so their heat and smoky flavour spread throughout the oil-based marinade. The adobo sauce adds tang, so use the peppers and sauce together.

Honey and lime: Honey rounds out the chilli’s sharper edge and helps the chicken colour on the grill. Lime zest goes into the marinade, while the juice is saved for the avocado sauce.

Cutting and marinating the chicken

Even pieces: Cut the chicken into roughly 2.5 cm pieces so they fit on skewers and cook at a similar pace. Keep the pieces close in size rather than mixing very small and large chunks.

Chilling time: The chicken needs at least 1 hour in the fridge to marinate, and can sit for up to 12 hours. Account for this resting time when planning: the stated 25-minute total does not include the marinade time.

Getting the avocado sauce smooth

Ripe avocado: A soft, ripe avocado blends more readily with the yoghurt and lime juice. Stop to scrape the processor sides so no chunks are left behind.

Adjusting the texture: Blend first, then taste and adjust the seasoning. The recipe suggests adding olive oil a tablespoon at a time if you want a thinner sauce.

Grilling for juicy chicken

Hot, oiled grates: Medium-high heat helps the chicken take on light char. Oil the grill grates before cooking to help the pieces release.

Doneness: Turn the skewers once or twice during the 10–12 minutes of cooking, and check that the chicken is cooked through. Brush on the extra honey only for the last couple of minutes so it has less time to scorch.

Resting and serving

Short rest: Move the cooked chicken to a clean platter and leave it for 3–5 minutes before serving. This gives you time to arrange the rice and sauce while the chicken settles.

Fresh finish: Serve with courgette rice if using, a dollop of avocado sauce and a little fresh coriander. The cool, creamy sauce offsets the smoky chilli and makes a useful dip for the skewers.

Recipe notes & tips

• Use a separate clean platter for the cooked chicken rather than reusing the plate that held the raw chicken.
• If using wooden skewers, soak them before threading on the chicken, as the recipe directs.
• Keep the lime zest for the marinade and reserve the juice for blending into the sauce.
• Make the avocado sauce ahead and keep it covered in the fridge until serving.
• Brush on the extra honey near the end of grilling to limit the time it is exposed to direct heat.

Variations

• Use chicken thighs: Swap in boneless, skinless thighs as suggested, cutting them into pieces for skewers.
• Dial back the heat: Use fewer chipotle peppers for a milder marinade while keeping the adobo sauce.
• Add vegetables: Thread pieces of courgette or pepper onto separate skewers and grill alongside the chicken.
• Change the base: Serve the skewers with plain rice instead of courgette rice.
• Make it dairy-free: Use a suitable dairy-free alternative to the Greek yoghurt or soured cream in the sauce.

Common mistakes to avoid

• Skipping the marinade time: The chicken needs at least 1 hour in the fridge, so plan for it before starting the grill.
• Using uneven pieces: Large and small chunks cook at different speeds; cut the chicken into similarly sized pieces.
• Crowding the skewers: Leave a little space between pieces so heat can reach their sides.
• Brushing with honey too early: Honey can scorch over the grill; add it during the final couple of minutes.
• Serving straight off the grill: Rest the chicken for 3–5 minutes before serving.

How to store

Refrigerate leftover chicken and avocado sauce separately in airtight containers and use within 3 days. Reheat the chicken gently until hot throughout; serve the sauce cold. The avocado sauce may darken as it stands, so covering it closely helps limit air exposure.

Frequently asked questions