Tested till perfect Chipotle Grilled Chicken
Chipotle Grilled Chicken
Photography by Matthew Kimura

Chipotle Grilled Chicken

This chicken has a delicious bite - thanks to the chipotle peppers (smoked jalapeños), which are available canned in adobo sauce in the Mexican section of many grocery stores and specialty food shops. If you can't find them, use 1 jalapeño pepper, minced, and 1 tbsp (15 mL) ketchup.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 6 6chicken breastchicken breasts or chicken legs, (about 3 lb/1.5 kg)
  • 1 can (5.5 oz/156 ml) 1can (5.5 oz/156 ml)tomato paste
  • 3/4 cup 3/4cupdry white wine or chicken stock
  • 2 2chipotle pepperchipotle peppers
  • 1 tbsp 1tbspadobo sauce
  • 2 2garlic clovegarlic cloves, minced
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
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Starting at thicker end of chicken breasts or thigh end of legs and gripping with paper towel, pull skin downward away from flesh to remove; discard skin. Place chicken in large glass bowl.

In blender or food processor, purée together tomato paste, wine, chipotle peppers, adobo sauce, garlic, salt and pepper until smooth; pour over chicken, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 1 day.)

Place chicken, bone side down, on greased grill over medium heat; baste with marinade. Close lid and grill, turning occasionally, until breasts are no longer pink inside or juices are clear when legs are pierced, about 45 minutes.

Nutritional Information Per serving: about

cal 209 pro 37g total fat 3g sat. fat 1g
carb 7g fibre 1g chol 92mg sodium 431mg

% RDI:

calcium 2 iron 12 vit A 11 vit C 22
folate 4
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