Low Carb Chipotle Grilled Chicken
Fire up the grill for this irresistible Low Carb Chipotle Grilled Chicken—an easy yet flavor-packed recipe perfect for weeknight dinners or summer cookouts. Tender, juicy chicken breasts are marinated in a smoky, spicy blend of chipotle peppers in adobo sauce, fresh lime juice, and warm spices like cumin and smoked paprika, delivering a bold punch of flavor with every bite. The marinade comes together in minutes, and grilling gives the chicken a beautifully charred exterior while keeping the inside moist and flavorful. Garnished with fresh cilantro and served alongside tangy lime wedges, this dish is keto-friendly, gluten-free, and bursting with zesty Southwestern-inspired flavors. Perfect on its own or paired with a crisp green salad, this recipe is a surefire crowd-pleaser that combines simplicity and sophistication in every mouthwatering bite.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 whole peppers canned chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from canned chipotle peppers
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Directions
Step 1
In a blender or food processor, combine the chipotle peppers, adobo sauce, olive oil, lime juice, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend until smooth to create the marinade.
Step 2
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
Step 3
Preheat your grill to medium-high heat.
Step 4
Remove the chicken from the marinade and let excess marinade drip off before placing it on the grill. Discard any remaining marinade.
Step 5
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
Step 6
Remove the grilled chicken from the grill and let it rest for 5 minutes before slicing.
Step 7
Garnish with chopped cilantro and serve with lime wedges, if desired.
Nutrition Facts
| Serving size | (1174.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1692.3 |
| Total Fat 69.4g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 2118.0mg | 0% |
| Total Carbohydrate 45.2g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 7.4g | |
| Protein 220.3g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 219.3mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 2407.4mg | 0% |
Source of Calories