Chipotle Chicken Marinade

Smoky, juicy, and perfect for everything from burrito bowls to tacos and salads.

There’s something about grilling season that calls for a great marinade, and this Chipotle Chicken Marinade never disappoints. It creates smoky, slightly sweet, incredibly tender chicken that instantly elevates taco night, burrito bowls, salads, or just about any summer dinner. Best of all, it comes together in just 5 minutes, and then the refrigerator does the rest of the work overnight.

The marinade is made with a handful of simple ingredients: plain Greek yogurt, olive oil, fresh lime juice, garlic, honey, cumin, smoked paprika, and a little salt and pepper. The real star, though, is the chipotle peppers in adobo sauce. Finely chopped chipotle peppers and a spoonful of the adobo sauce add just the right amount of smoky heat and rich flavor without overpowering the chicken.

The Greek yogurt is the secret ingredient. It tenderizes the chicken while helping the seasonings cling to every bite, resulting in juicy, flavorful chicken with beautifully charred edges once it hits the grill.

You can use this marinade with whole chicken breasts, chicken thighs, or my favorite option—kabobs. I like to cube the chicken, let it marinate overnight in an airtight container, and thread it onto skewers just before grilling. After just a few minutes on each side, you’ll have perfectly charred, juicy chicken with irresistible smoky flavor.

I served mine in burrito bowls with rice, black beans, my Fresh Peach Salsa, and homemade Guacamole. To finish them off, I added crumbled cotija cheese, crunchy pepitas, and plenty of fresh cilantro. Every bite is packed with bright, smoky, fresh flavors, making this one of my favorite summer meals.

Want to see how it’s made? Cook with me:

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Prep time: 10 minutes (plus 3 hours or more for marinating chicken)

Cook time: 15 minutes

Servings: 6 (1/2 of a skewer each)

Calories: 265

Protein: 40g

Ingredients:

• 3 large chicken breasts, cut into 1-inch cubes

• 1 cup plain Greek yogurt

• 2 tablespoons olive oil

• 2 chipotle peppers in adobo, finely chopped

• 1 teaspoon adobo sauce (from the can)

• 1 tablespoon honey

• 2 cloves garlic, minced

• Juice of 1 lime

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• Salt and black pepper, to taste

Steps:

1. In a large bowl, whisk together the Greek yogurt, olive oil, chopped chipotle peppers, adobo sauce, honey, garlic, lime juice, cumin, smoked paprika, salt, and pepper until well combined.

2. Add the cubed chicken and toss until evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to marinate.

3. If using wooden skewers, soak them in water for at least 10 minutes before grilling.

4. Preheat your grill to medium-high heat (about 500°F).

5. Thread the marinated chicken onto the skewers, leaving a small amount of space between each piece for even cooking.

6. Grill for 5–6 minutes per side, or until the chicken reaches an internal temperature of 165°F.

7. Let the skewers rest for a few minutes before serving. Enjoy with rice, grilled vegetables, or your favorite dipping sauce.

With love in our hearts and stomachs,

Morgan & Coop