For our Easter ‘Seder’ dinner we aren’t adventurous enough to make grilled lamb, so we take the cheaper-and more familiar approach and serve chicken. My sister made the most amazing, flavorful chicken I have ever had. It was marinated in this sweet, but spicy chipotle marinade that was unreal good. She grilled this chicken and then served it with a cool, Tzyaki type sauce that we all couldn’t get enough of. This recipe is a keeper for your upcoming bbq’s and summer parties. This chicken recipe is also on our new Meal Plan for this week, so make sure and give this new recipe a try. You’ll love it!
Sweet and Spicy Chipotle Grilled Chicken
  1. 2-3 lbs. boneless skinless chicken breasts
  1. 1/2 cup brown sugar
  2. 1 can (8 oz.) chipotle peppers in adobo sauce
  3. 1/2 cup canola oil
  4. 2-3 cloves garlic, minced
  5. 2 1/2 tsp. salt
  6. 1 tsp. black pepper
  7. 1 tsp. chili powder
  8. 1/2 tsp. paprika
  9. 1/4 cup water
  10. 1/2 cup cilantro, chopped
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  1. Put all of the marinade ingredients into a blender or food processor and puree until smooth. Place the chicken breasts into a ziploc bag and pour 3/4 of the marinade over the chicken. Zip the bag closed and keep the chicken into a fridge to marinade. Keep the other portion of the marinade to baste the chicken with once it is cooked. When ready to cook the chicken, grill the chicken on a hot grill until golden brown on both sides. Cook until the center of the chicken is cooked through. When chicken is cooked, place on a plate or in a bowl and pour the extra marinade over the grilled chicken. Serve the chicken with the cream sauce.
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