Chipotle lime chicken is a flavorful and versatile dish that can be enjoyed in tacos, burritos, salads, and more. The combination of smoky chipotle peppers and tangy lime creates a unique and delicious taste that is sure to please everyone at your table. With so many variations on the recipe, you're sure to find the perfect version to suit your taste. Whether you prefer grilled, roasted, or baked chicken, there's a chipotle lime chicken recipe out there for you. So what are you waiting for? Let's get cooking!
Let's cook with our recipes!
CHIPOTLE-LIME GRILLED CHICKEN
Provided by Alexis Touchet
Categories Chicken Marinate Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
- While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
- Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
- Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS
Spicy and slightly sweet grilled chicken. This will make your taste bugs WAKE UP and SING! Can even be OAMC- Thanks Tish! If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
- Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
- Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
- Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
- Remove chicken from marinade and place on preheated grill. Discard USED marinade.
- Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
- Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
- Remove from grill and pour any remaining RESERVED sauce on top.
- Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
- OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.
Nutrition Facts : Calories 479.6, Fat 20.9, SaturatedFat 3.5, Cholesterol 181.6, Sodium 330.3, Carbohydrate 10.2, Fiber 0.1, Sugar 8.9, Protein 60.4
SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
- In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
- For the rice: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.
CHIPOTLE-LIME CHICKEN THIGHS
After plates are scraped clean, this stellar meal keeps on giving. Use the chicken bones to make your own stock, and freeze the remaining chipotle peppers and sauce for a smoky Sunday chili. - Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency; transfer to a small bowl., Stir in the lime juice, pepper, adobo sauce and chili powder. Gently loosen skin from chicken thighs; rub garlic mixture under skin. Cover and refrigerate overnight., On a lightly oiled grill rack, grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 170°-175°, turning once. Remove and discard skin before serving.
Nutrition Facts : Calories 209 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 596mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
GARLIC-LIME CHICKEN WINGS WITH CHIPOTLE MAYONNAISE
Make and share this Garlic-Lime Chicken Wings With Chipotle Mayonnaise recipe from Food.com.
Provided by Elmotoo
Categories Lunch/Snacks
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken & marinade ingredients in a ziplock bag, squish around to combine & coat thoroughly & refrigerate 2-4 hours, turning occasionally.
- In a small bowl, stir together all mayonnaise ingredients & refrigerate 30 minutes.
- Heat grill or broiler. Remove chicken from marinade; discard marinade. Gril or broil 12-14 minutes until browned & juices run clear, turning once. Serve with avocado slices & use mayonnaise as a dipping sauce.
Nutrition Facts : Calories 516.8, Fat 41.6, SaturatedFat 9.9, Cholesterol 118.2, Sodium 725.5, Carbohydrate 7.8, Fiber 3.7, Sugar 0.7, Protein 28.9
CHIPOTLE LIME CHICKEN WINGS
Im serving these to ALL my guests from now on - they are tremendous. Feel free to heat them up with hot pepper flakes or serve them as is.
Provided by SEvans
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine barbecue sauce, honey, lime juice and zest and set aside.
- Combine flour, corn starch and seasoning salt in a bowl.
- Dust each wing with flour mixture and set aside on wax or parchment paper.
- Heat deep fryer or potted oil to 325 - 350°F.
- Dust a few wings at a time- second time and fry for 7 - 8 minutes - let cool on wire rack.
- When all the wings have been fried - heat 2 -tablespoons of butter in a deep pan.
- Add the sauce mixture and combine well with the butter (this makes them glossy).
- Add the wings and mix to make sure each wing is completely saturated with sauce & rewarmed .
- Serve -- .
GRILLED SAVORY TACO CHICKEN PIZZA WITH GUACAMOLE AND LIME CHIPOTLE SALSA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h35m
Yield 3 servings
Number Of Ingredients 34
Steps:
- Preheat grill to medium-high heat.
- Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.
- Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.
- In a medium bowl, mix mozzarella and Cheddar cheeses.
- Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.
- In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.
- Mix all ingredients together in a small bowl.;
- In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot.
SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS AND JAMAICAN RICE AND PEAS
Steps:
- Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables. In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal. Rice & Peas: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.
CHIPOTLE-LIME CHICKEN TACOS
Steps:
- Preheat the oven to 400 degrees F.
- Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
- Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
- In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
- Once the chicken has cooled, pull the meat from bones and shred.
- Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.
SOUTHWESTERN CHICKEN PANINI WITH LIME CHIPOTLE MAYONNAISE
Make and share this Southwestern Chicken Panini With Lime Chipotle Mayonnaise recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine curd, mayonnaise and chipotle chilies.
- Spread mayonnaise mixture on one side of each bread slice.
- Arrange chicken, red pepper, and cheese on six slices of bread. Top with remaining bread slices. Brush sandwiches lightly with oil.
- Grill until bread is golden brown and the cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 771.1, Fat 29.6, SaturatedFat 10.4, Cholesterol 108.7, Sodium 1021.9, Carbohydrate 78.3, Fiber 3.5, Sugar 5.5, Protein 46.7
CHIPOTLE-LIME CHICKEN MARINADE
Steps:
- 1. Whisk together chile, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside. 2. Whisk together remaining lime juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes. 3. Drizzle with reserved sauce and serve after plated.
CHIPOTLE LIME CHICKEN
This grilled chicken is fantastic! The chipotle brings the heat and smokiness to this dish. We love how the beer helps tenderize the chicken and makes it super moist. Brown sugar and agave nectar add just a hint of sweetness. We let ours marinate for 48 hours and used skinless, boneless chicken thighs. This recipe turned out...
Provided by Lou Kostura
Categories Other Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- 1. Marinate chicken in all ingredients 24-48 hours.
- 2. Grill on indirect heat until done. Baste with marinade.
- 3. For the last 5 minutes cook over direct heat to caramelize.
Tips:
- For the best flavor, use fresh limes and cilantro.
- If you don't have a grill, you can cook the chicken in a skillet over medium heat.
- To make the chicken even more flavorful, marinate it in the lime juice and spices for at least 30 minutes before cooking.
- Serve the chicken with your favorite sides, such as rice, beans, or salad.
- If you are using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Conclusion:
Chipotle lime chicken is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it can be served with a variety of sides. Whether you are grilling, baking, or pan-frying the chicken, this recipe is sure to be a hit. So next time you are looking for a quick and easy meal, give chipotle lime chicken a try.
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