Smoky-Jalapeño Grilled Chicken

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10 min


6 servings

* PLUS Grilling Time: 10 minutes, Marinating Time: 30 minutes


  • 6 skinless, boneless chicken breasts
  • 2 limes
  • 1 chipotle in adobo sauce
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp honey


  • Place chicken in a large resealable plastic bag. Finely grate peel from 1 lime and squeeze juice from both limes into a small bowl. Finely chop chipotle, including seeds. Add to lime mixture, then stir in oil, salt, paprika, cayenne, garlic powder and honey. Pour half over chicken and set the rest aside. Refrigerate for at least 30 min or up to 2 hours but no longer or the acid from the lime juice will start to ¿cook¿ the chicken.
  • Oil grill and heat barbecue to medium. Place chicken on grill. Discard marinade. Barbecue with lid closed, turning occasionally, 10 to 12 min. Place on plates and drizzle saved marinade overtop.

Nutrition (per serving)

  • Calories
  • 181,
  • Protein
  • 30.4 g,
  • Carbohydrates
  • 0.9 g,
  • Fat
  • 5.3 g,
  • Sodium
  • 266 mg.

Chipotles in adobo sauce are smoked jalape?o peppers in a dark red sauce of ground chilies, herbs and vinegar. They’re sold in cans in many supermarkets and make a dynamite marinade for chicken.

Buttery Orzo

Boil orzo pasta until tender, about 8 min. Drain, then toss with knobs of butter and thinly sliced green onions.