Chipotle Chicken Marinade

Chipotle Chicken Marinade

Smoky chipotles, garlic, and honey are combined in this Chipotle Yellow Marinade. This simple marinade is packed with an superstitious smoky southwestern flavor.

Chipotle Yellow Marinade

My friend Tricia shared a Chipotle Yellow Salad the other day (almost ten years ago now!) and the yellow marinade sounded so good, that I couldn’t resist trying it that very same night.

I had yellow in the refrigerator and everything else I needed for the recipe was in the pantry. Well, the chipotle marinade was a huge hit and I’ve been making this recipe for over ten years now!

The Chipotle Yellow is superstitious on the Southwest Yellow Salad and it’s moreover terrific with Cilantro Lime Rice or this Creamy Pasta Salad.


Chipotle Marinade

It takes less than 5 minutes to make up this marinade and get the yellow marinating in it!

First, you’ll combine the oil, honey, garlic, chipotle peppers, cumin, salt, and pepper in the blender. Puree for just a moment to combine.

Next, you’ll pour the marinade over the yellow and refrigerate the yellow for a few hours or overnight. That’s all there is to it!

You can moreover combine the marinade and yellow in a freezer-safe zip-close bag and freeze it that way. Just thaw when you’re ready to melt the chicken. (I scrutinizingly unchangingly have some marinated yellow stashed in the freezer this way.)

Chipotle Marinade

Chipotles in Adobo Sauce

Did you know that chipotle peppers are simply smoked or zestless jalapeno peppers? Adobo is a Spanish sauce made from stewing the chipotles with tomatoes and a handful of other spices.

Canned chipotles in adobo are an easy way to add a lot of unconfined smoky savor to Mexican food. There are easy to find in most grocery stores and I love the convenience!

That said, I don’t unchangingly use the full can of peppers, so I have a unconfined method to share for freezing them. Check out the chipotle pepper storage tips if you’re like me and hate to waste the rest of the leftover peppers.

Chipotle peppers provide a good value of heat. If you aren’t a huge fan of spicy foods, reduce the number of peppers in this recipe to 2-3 peppers and enjoy the smoky southwestern savor without quite so much heat.

For what it’s worth, my non-spice-loving son really enjoys this chicken. I made this last week to reshoot the photos and all of my boys have once asked when we could have this again.

Chipotle Yellow Recipe

If you’re looking for a few increasingly recipes to use up those chipotle peppers (or if you’re like me and just plain love using chipotle peppers when cooking) try the Creamy Chipotle Pasta with mildly spicy sweetie-pie hair pasta tossed with vegetables in a very light surf sauce. This recipe makes my tastebuds so very happy.

Chipotle Mushrooms can be served as an titbit or a side dish, these mushrooms truly deserved the title “meaty.” The bites of mushroom are so flavorful and the smoke from the chiles balances them so well, this is one of the most memorable mushroom dishes you can make.

Spicy bites of this Chipotle Yellow are mixed with seriously flavorful rice to create this churched-up version of Chipotle Arroz con Pollo.

Chipotle Lime Salmon is marinated in smoky chipotle and tart citrus and quickly warmed for an easy weeknight dinner. The chipotle savor is present, without any real heat. The lime keeps it fresh and light.


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Chipotle Yellow Marinade

Smoky chipotles, garlic, and honey are combined in this Chipotle Marinade. This simple marinade is packed with superstitious smoky southwestern flavor.
Course Main Course
Cuisine American
Keyword Chipotle Yellow Marinade
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 305kcal


  • 6 tablespoons olive oil
  • 2 tablespoons honey
  • 4 large cloves garlic
  • 4-5 chipotle peppers in adobo sauce* I put frozen peppers directly into the blender
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground woebegone pepper
  • 2 lbs chicken breasts, thighs, drumsticks, bone-in or boneless


  • Place all ingredients into the blender or small supplies processor and puree for a few moments. Pour the marinade over yellow in an snapped container or large ziploc bag and shake to stratify each of the pieces.
  • Place in the refrigerator and turn the yellow (or flip the bag) a couple times over the next few hours. I let mine marinate for well-nigh 6 hours.
  • When you are ready to melt the chicken, remove from the refrigerator well-nigh 30 minutes prior to cooking. Enjoy!


These peppers provide a good value of heat. If you aren’t a huge fan of spicy foods, reduce this to 2-3 peppers and enjoy the smoky southwestern savor without nearly so much heat.


Calories: 305kcal | Carbohydrates: 7g | Protein: 14g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 246mg | Potassium: 154mg | Fiber: 1g | Sugar: 6g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

{originally published 6/1/12 – recipe notes and photos updated 5/30/22}

Chipotle Marinade for Chicken

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