Take your grilling game to a whole new level with this Spicy Chipotle Chicken Marinade. Packed with layer after layer of intense flavor, this gluten-free marinade is all you’ll be craving all summer!
GRILLING SEASON IS HERE!!!!!
There really aren’t enough exclamation points.
I’ve been so desperate for grilling season that I started dragging my poor husband out to the grill months ago. Yup, that’s right. Months. As in February. Poor guy.
He’s a champ and humored me every time the temperature rose above 45 and I enthusiastically declared “it’s grilling night!” (how on earth did I land this man?), but [gluten-free] beer and cider doesn’t taste quite as good when you’re shivering your toosh off. And we all know that a brewski is half of the whole grillin’ & chillin’ vibe.
BUT YOU GUYS.
I am doing the most funky in-chair happy dance right about now because grilling season is officially in full swing. I’m talking: all-of-the-beers, all-of-the-flip-flops, man-tank-adorned grilling season.
And as if (← can anyone else read that without hearing the Clueless voice?) grilling season weren’t the epitome of all of the sunshiny-rainbow-y happiness, I have this grilled chicken marinade to add to the mix.
Grilling just OFFICIALLY become the most joyous activity ever. Like ever ever.
I actually stumbled into this recipe quite clumsily one evening — isn’t that how all the best ones come about?
I was off to the gym after work and didn’t really have a plan for dinner, but knew it would have to be quick since I was sacrificing prep time for gym time. Usually my go-to would be to use a bottled gluten-free teriyaki sauce, orange sauce or something of the like, but we were fresh out. Ack! So I thought: meh, I’ll just throw some random stuff together for a marinade and let it hang out while I work out, and then “grill” it on the indoor grill pan when I get back.
The reaction: “WHAT DID YOU DO TO THIS CHICKEN?!?!? — IT’S AMAZING.”
Winner winner, chicken dinner.
So, of course, I frantically jumped up and wrote down everything I had thrown together — Let’s start with some chipotle and roasted garlic seasoning. Sriracha, why not? Lemon juice never hurts, I guess. Agave should balance out the spice, right? — and prayyyyyyyed that I wasn’t forgetting anything.
perfectionist crazy person that I am, I obviously had to try it out again, no more than a week later (and then again and then again within the next week), to make sure it wasn’t a fluke and I really had struck chicken gold.
And alas, my new favorite marinade was born.
So good that I daydream about it (wish I was joking…) and am fairly certain that no other marinade will ever get a chance to shine. Well, this summer at least.
Grab your tongs. It’s grillin’ and chillin’ time, friends.
CHEERS to that!
- 1lb boneless skinless chicken breasts
- ¼ cup EVOO
- ½ cup lemon juice
- 1 Tablespoon chipotle & roasted garlic seasoning (McCormick)
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 Tablespoon sriracha
- 1 Tablespoon agave
- Combine all ingredients in a large ziplock bag.
- Shake to combine, making sure the chicken breasts are completely covered with the marinade.
- Place in the refrigerator for at least one hour, or up to 12 hours.
- Grill the chicken, and enjoy!