This quick and easy honey chipotle grilled chicken requires a simple chicken prep, whisking up the marinade, grilling, and done! It’s easy enough for a busy weeknight, but delicious enough to prepare for a special meal. And it pairs well with so many of my favorite sides! (I’ll include some suggestions towards the end of this post.)
Honey and chipotle are such a delicious flavor combination. This recipe calls for both, plus lots of herbs and spice and a bit of nonfat Greek yogurt to leave your chicken juicy and tangy! However, If you’re dairy-free, just skip the yogurt. I just like it as a way to pull everything together without needing oil.
How to Make Honey Chipotle Grilled Chicken
You’ll Need:
- Chicken breasts or tenderloins
- Garlic, minced (or frozen cubes)
- White Balsamic Vinegar
- Nonfat Greek yogurt
- Honey
- Chipotle chili powder, or blended chipotle peppers in adobo sauce
- Onion powder
- Garlic powder
- Cumin
- Smoked paprika
- Kosher salt
- Black pepper
Trim any fat or gross stuff off of your chicken. Butterfly or pound if you’re working with breasts and prefer thinner breasts and a faster cook time! Then place the chicken in a large dish or resealable bag.
In a small bowl, whisk together the rest of the ingredients for the marinade and pour over the chicken. You can marinate in the fridge overnight, or leave at room temp for about 30-60 minutes.
Pre-heat and carefully oil your grill. Sprinkle chicken with an additional fresh pinch of kosher salt and a little cracked pepper. Cook over high heat for about 3-4 minutes per side (if you’ve butterflied) or until chicken reaches an internal temperature of 165. Slice against the grain and enjoy all the meals!
Serving Suggestions
We love this chicken chopped up for tacos, salads, Mexican rice bowls, and pretty much anything else! Here are a few of my favorites to serve it with,
Mexican Spaghetti Squash Boats
Cauliflower Rice Bowl with Mango, grilled chicken, and Light Chimichurri
Similar Recipes
Looking for other macro-friendly ways to prepare your chicken? I’ve got you covered. Here are a few marinades and recipes that are in frequent rotation at my house,
Herby Mediterranean Grilled Chicken Tenderloins
Sweet Chili Glazed Cilantro Grilled Chicken
Weekly Bulk Apple Cider Dijon Grilled Chicken (our staple)
Green Goddess Grilled Chicken (the other one in the photo!)
Are you following along on Instagram? Be sure to check in there for more ways to prepare your proteins! You can also check out my Lillie Eats and Tells Macro-Friendly Cookbooks for more on macro-friendly eating, and even more recipes!
NOTES:
We love this chicken chopped up for tacos, salads, Mexican rice bowls, and pretty much anything else!
For tenderloins: Of course, this would also be great with tenderloins! A little more trimming, but so quick to cook and always more tender in my opinion. Just cook for about 3 minutes per side.
If you’re dairy-free, just skip the yogurt. I just like it as a way to pull everything together without needing oil.
Honey Chipotle Grilled Chicken
Ingredients
- 2 lbs Chicken Breasts (896 g)
- 6 cloves Garlic, minced (or frozen cubes)
- 3 Tbsp White Balsamic Vinegar (45 g)
- 3 Tbsp Non-Fat Greek Yogurt (45 g)
- 1 Tbsp Honey (22 g)
- 1 Tbsp Chipotle Chili Powder, or blended chipotle peppers in adobo sauce
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- 2 Tsp Cumin
- 2 Tsp Smoked Paprika
- 2 Tsp Kosher Salt
- 1/4 Tsp Black Pepper
Instructions
- Trim any fat or gross stuff off of your chicken. Butterfly or pound if you prefer thinner breasts for a faster cook-time! Place chicken in a large dish or resealable bag.
- In a small bowl, whisk together the rest of the ingredients for the marinade and pour over the chicken. Marinate in the fridge overnight, or leave at room-temp for 30-60 min.
- Pre-heat and carefully oil your grill. Sprinkle chicken with additional fresh pinch of kosher salt and a little cracked pepper. Cook over high heat for about 3-4 minutes per side (if you've butterflied) or until chicken reaches an internal temperature of 165. Slice against the grain and enjoy in all meals!
Notes
Nutrition
Tried this recipe?
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Sounds delicious! Could you do this in an air fryer?
We love all of her recipes!! This didn’t disappoint.
So good! Husband keeps raving how “dynamite” it is. It’s the perfect amount of heat too. It will be on rotation over here!
This recipe is bomb!! I love the flavors and using tenderloins makes them quick so much faster.
I can’t find the name you titled this under MFP.
So easy, so yummy. I actually made this to go in the Lily’s white chicken chili. Great flavors! Going to make another batch to have for lunches during the week. Would be delicious in a quesadilla.
Lillie, you have done it again! You have single handedly changed my relationship with chicken – and this recipe is my absolute favorite!!! my husband and i cannot get enough of the flavors – make this in a large batch for the week and you will look forward to lunch every single day 🙂 Thank you Lillie!!!!
Made this tonight using pork tenderloiN and only 2 tsp of CHIPOTLE chili powder! So great! Even picky Hubby loved it. Thanks for a great rEcipe!
So yummy! Has kept me on track with my macros all week! Using the chicken in salads and tacos! Great with the Mexican Caesar dressing too,
As soon as I saw this hit the blog I knew it must be made!
So delicious with just a kick of heat. Perfect on a salad