Grilled Chipotle Chicken

This chicken recipe, Grilled Chipotle Chicken, leans on bottle chili sauce, to 2 tablespoons chopped chipotle peppers in adobo sauce and fresh lime juice. It makes 6 servings and takes about 60 minutes.

• Yield 6 servings
• Ready in 60 minutes
• Prep 45 minutes
• Cook 15 minutes

Ingredients

• 12-ounce bottle chili sauce
• 1 to 2 tablespoons chopped chipotle peppers in adobo sauce
• 1/4 cup fresh lime juice
• 1/3 cup molasses (I use unsulphured molasses)
• 1 tablespoon brown sugar
• 1/2 cup red wine or rice vinegar
• 2 pounds boneless skinless chicken breasts

Instructions

1. In a blender, combine the chili sauce, chipotle chiles, lime juice, molasses, brown sugar, and vinegar. Process until smooth.
2. Place the chicken in a gallon-size ziploc bag and add 1/2 to 3/4 cup of the marinade, tossing the chicken so it is evenly coated. Seal the bag and refrigerate for at least 30 minutes or up to 12 hours (highly recommend the longer marinading time for added flavor).
3. Add the remaining marinade to a small saucepan, bring to a simmer, and cook for 4-5 minutes, stirring often to prevent sticking. Reserve until ready to eat (if longer than an hour, refrigerate until needed).
4. To grill: preheat a grill to medium-high (I do 400 degrees on my pellet grill). Remove the chicken from the bag, letting the excess marinade drip off into the bag, and grill for 4-5 minutes per side until cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Let the chicken rest for 5-7 minutes before slicing and serving.
5. To oven broil: preheat oven broiler to high. Position an oven rack so it is 3-4 inches away from the broiler element. Line a baking pan with foil and lightly grease with cooking spray. Remove the chicken from the bag, letting the excess marinade drip off into the bag, and place the chicken in a single layer on the baking sheet. Broil for 3-4 minutes (watch closely in case your broiler cooks hotter than mine!), flip the chicken, and broil for 3-4 minutes longer until the chicken is cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Remove from the oven and let rest for 5-7 minutes before slicing and serving.
6. Serve the chicken with reserved sauce (see note for our favorite way to serve this chicken!).

Give it a minute off the heat, then serve it while it is still hot.