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Chipotle Marinated Grilled Chicken

Rated as 4.44 out of 5 Stars

"This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering."
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2 h 30 m servings 268
Original recipe yields 4 servings (4 chicken legs)


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  1. Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
  3. Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving: 268 calories; 18.4 14.7 11.5 38 573 Full nutrition

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Most helpful positive review

This was a pretty good marinade. I think the longer you marinate, the better. I used this on boneless chicken breasts, put everything into a ziploc bag and let it marinate for 4 hours. Next t...

Most helpful critical review

Awesome, awesome, awesome is all I can say!!!! I used chicken breasts and they came out perfect!

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This was a pretty good marinade. I think the longer you marinate, the better. I used this on boneless chicken breasts, put everything into a ziploc bag and let it marinate for 4 hours. Next t...

We LOVE this.....Have made it twice in a week Only thing I changed was I used Chicken breasts..Even more fabulous the second day had sliced breast over spinach salad,walnuts,carrots,gagozola che...

Very good, I followed recipe except I baked it instead of grilling it. Baked at 350 for 40 minutes on a broiler pan, then switched it to a shallow dish and poured extra sauce over it( I made two...

At first, I thought this gonna be hot! I was wrong, it is just right. Not if the 3 chipotle peppers weren't enough....1/4 teaspoon of cayenne! I tried it anyway... Perfect heat in the background...

Hey all, this is my recipe. Thanks for the compliments. To clarify, this was intended for whole legs, not drubsticks, that's why it makes so much marinade. But of course, you can use it on an...

Nom nom nom! Really good! I was expecting this to have more of a kick due to the ample addition of chipotle peppers and cayenne, but maybe most of that peppery punch cooked off on the grill. (Im...

This was really good. I used boneless skinless breasts & I also added just a little more honey to the marinade but those were the only changes. I also sauteed some zuchinni and red peppers and...

This recipe is delicious! We bbq alot so we experiment with different grill recipes, this is one that we will make frequently.There is a perfect balance of sweet and spicy with the subtle hint o...

We love, love, love this recipe! Grilling season is year round in Tucson, and we now make this at least every other week. It works perfectly well on boneless skinless chicken breast, which is ...