Grilled Chicken with Chipotle Sour Cream Marinade
Grilled Chicken with Chipotle Sour Cream Marinade
Ingredients
For the Marinade
- 1 cup sour cream
- 2 tablespoons kosher salt
- 2 tablespoons cumin
- 1 teaspoon white pepper
- 1 tablespoon granulated garlic and onion
- 1/4 cup vegetable oil
- 2 limes, juiced
- 1 can chipotle peppers in adobo sauce, small, entire contents
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
Instructions
- 1
In a large mixing bowl, combine the sour cream, kosher salt, cumin, white pepper, granulated garlic and onion, vegetable oil, and the juice from the two limes. Open the small can of chipotle peppers in adobo sauce and add its entire contents to the bowl.
⏱️ 3 min
- 2
Mix all the marinade ingredients thoroughly with a spoon or whisk until well combined and smooth.
⏱️ 2 min
- 3
Add the boneless, skinless chicken thighs to the bowl with the prepared marinade. Ensure the chicken is completely coated by mixing it well with the marinade. For best results, allow the chicken to marinate for at least 30 minutes, or up to 4 hours in the refrigerator. (Note: The original recipe implies immediate grilling, so passiveTime is set to 0, but marinating longer will enhance flavor).
⏱️ 5 min
- 4
Preheat a grill to medium-high heat (approximately 375-400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 375
- 5
Once the grill is hot, place the marinated chicken pieces directly onto the grill grates. Close the grill lid to help cook the chicken evenly.
⏱️ 1 min
- 6
Grill the chicken for 4-6 minutes per side, or until internal temperature reaches 165°F and the chicken has developed nice grill marks and is cooked through. Use tongs to flip the chicken pieces as needed.
⏱️ 9 min
- 7
Remove the cooked chicken from the grill and transfer it to a clean serving dish. Let the chicken rest for a few minutes before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken with Chipotle Sour Cream Marinade
For the Marinade
- 1 cup sour cream
- 2 tablespoons kosher salt
- 2 tablespoons cumin
- 1 teaspoon white pepper
- 1 tablespoon granulated garlic and onion
- 1/4 cup vegetable oil
- 2 limes, juiced
- 1 can chipotle peppers in adobo sauce, small, entire contents
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
Instructions
- 1
In a large mixing bowl, combine the sour cream, kosher salt, cumin, white pepper, granulated garlic and onion, vegetable oil, and the juice from the two limes. Open the small can of chipotle peppers in adobo sauce and add its entire contents to the bowl.
⏱️ 3 min - 2
Mix all the marinade ingredients thoroughly with a spoon or whisk until well combined and smooth.
⏱️ 2 min - 3
Add the boneless, skinless chicken thighs to the bowl with the prepared marinade. Ensure the chicken is completely coated by mixing it well with the marinade. For best results, allow the chicken to marinate for at least 30 minutes, or up to 4 hours in the refrigerator. (Note: The original recipe implies immediate grilling, so passiveTime is set to 0, but marinating longer will enhance flavor).
⏱️ 5 min - 4
Preheat a grill to medium-high heat (approximately 375-400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 375 - 5
Once the grill is hot, place the marinated chicken pieces directly onto the grill grates. Close the grill lid to help cook the chicken evenly.
⏱️ 1 min - 6
Grill the chicken for 4-6 minutes per side, or until internal temperature reaches 165°F and the chicken has developed nice grill marks and is cooked through. Use tongs to flip the chicken pieces as needed.
⏱️ 9 min - 7
Remove the cooked chicken from the grill and transfer it to a clean serving dish. Let the chicken rest for a few minutes before serving.
⏱️ 1 min