My 3-Ingredient Marinade Makes the Best Grilled Chicken

It is finally grilling season, and I can’t wait to have a lazy day in the backyard, cooking up something special. That being said, I also utilize the grill for super-fast dinners. 

Grilled chicken is one of my go-to fast dinner options for my family. That’s why I love this easy marinade—I spend five minutes getting it started in the morning, and it’s ready for the grill when we’re ready for dinner. 

This is a very easy marinade to make. Besides olive oil and salt, it only has three ingredients, the key being canned chipotle peppers. They are ready to use straight out of the can; just be sure to remove any stems from the peppers. 

If you have a small food processor or blender, add the ingredients to a processor and let it do the work. If you don’t (or don’t want to clean an appliance), finely dice up the garlic and peppers and stir them together with the other marinade ingredients. 

While this marinade has a bit of a kick, the honey balances it out and my kids still love it. I like to serve this chicken simply with some sides, chopped up in a burrito bowl or atop nachos, or in a sandwich or wrap.

Why You Should Marinate Chicken

Chicken tends to be a very lean protein, especially chicken breast, and by marinating the meat you are breaking down some of the protein strands, making it more tender. You’re also adding some fat to the surface of the meat which will help it cook.

Marinades can boost the flavor of the meat in a big way. While some marinades have dozens of ingredients, this one has just a few clever ones. They all have a purpose and the finished grilled chicken has a complex and delicious flavor. 

What Meats Pair Well With This Marinade

You can use either boneless chicken breasts or chicken thighs for this marinade. Personally, I prefer chicken breasts, but I like to butterfly them if they are especially thick so that they cook more evenly. You could also use this marinade with lean pork like a pork loin. 

This marinade needs at least 30 minutes to do its magic, but it’s best to let it work for 6 to 8 hours, or overnight. The recipe for this three-ingredient marinade is enough for about two pounds of chicken, but you can easily scale it up as needed. 

Don’t Have a Grill? No Problem

If you don’t have a grill, you can cook the marinated chicken in the kitchen. I prefer to use a grill pan or a cast iron skillet. Start the skillet over medium heat on the stove, adding the chicken once it is hot. Let the chicken sear for 2 to 3 minutes per side and then finish it in a 350°F oven until it reaches 165°F, another 6 to 10 minutes depending on the thickness of the chicken.

More Grilling Recipes

• Grilled Portobello Mushroom Pizzas
  
• Grilled Shrimp Salad
• Cedar Plank Salmon
• Arrachera (Mexican Skirt Steak)

Prepare the marinade:

Combine the chipotle peppers and sauce, honey, oil, garlic (if using), and salt in a small food processor or blender and pulse until it’s a rough paste. Alternatively, use an immersion blender to combine.

Marinate the chicken:

Add the chicken to the marinade in a heavy-duty zip-top bag or medium bowl and let sit for at least 30 minutes; 6 to 8 hours is ideal. If marinating for more than 30 minutes, seal the bag or cover the bowl and transfer to the fridge.

Prepare the grill:

When ready to grill, preheat the grill to medium-high heat. Make sure your grill grates are clean to prevent sticking. Spray the grates lightly with nonstick spray. (Watch out for flare-ups!) 

If your chicken has been in the fridge, take it out and let it warm up a bit on the counter while the grill heats up.

Grill:

Remove the chicken from the marinade, letting any excess drip off, and discard the marinade. Add the chicken to the prepared grill until the bottom has grill marks and releases fairly easily from the grill, 6 to 8 minutes per side, or until the chicken reaches 165°F in the thickest part of the meat. 

Remove the chicken from the grill and let rest for 5 minutes before slicing and serving.

Leftover chicken can be stored in an airtight container in the fridge for up to 4 days.

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