This 15-minute chipotle cumin grilled chicken is my go to when in a hurry and I need to put dinner on the table. 5 spices pack a punch here and adding a little fresh lime juice for a chipotle lime version. Once grilled, serve it as is or slice/chop the chicken to stuff in tacos or on top of salads or nachos.
Everyone needs a go-to, hands-down, fantastic, grilled chicken recipe.
This is mine. I know that this may not look like some super duper fancy grilled chicken, although I think it does ;).
I’m not kidding when I say 5 little spices pack a whole lot of flavor here and I absolutely love it. I use this recipe when
I don’t feel like working hard I don’t have time for chopping, juicing and measuring a bunch of ingredients. When I’m in the mood to just measure, mix and grill.
This is the best grilled chicken recipe for stuffing in tacos, quesadillas, sandwiches or to load up on top of a healthy salad or nachos. Or you could totally do nothing and serve it as is with a little of this grilled corn pico (to.die.for) spooned over top and alongside grilled green beans (have you tried them?!) or a light side salad.
Needless to say this chicken is my jam.
In a large bowl, measure out 1-1/2 teaspoons both cumin and onion powder, 1 teaspoon kosher salt, 3/4 teaspoon ground chipotle pepper and 1/2 teaspoon of garlic powder (not garlic salt). The cumin gives it that cumin-y (for lack of a better word) flavor and the chipolte pepper gives it that smoky heat… nothing crazy spicy, just good flavor.
Then give the spices a little stir. Note: use these dry spices (omitting the lime juice and oil) as a seasoning for ground beef, turkey or chicken.
Next pour in 2 tablespoons of sunflower oil (or another light oil that can withstand high grill temps).
Then whisk until thoroughly combined.
And then add 2 pounds of chicken breasts to the spice mixture.
Use tongs to toss the chicken, so they are coated well.
Place the chicken onto the grates of your preheated (about 400 to 425°) grill and cook for 6 minutes.
Then flip and continue to grill for 5 to 6 more minutes or until the chicken is fully cooked throughout. Ignore those chard bits, it’s just a little well done chicken fat that can be picked off… or not.
Give the chipotle cumin grilled chicken a moment to rest. Do this so the juices redistribute throughout, resulting in the chicken being moist and juicy.
Sometimes I slice up thin strips for sandwiches…
Most of the time I make a batch of this Chipotle Cumin Grilled Chicken, give it a chop and throw it into a re-sealable baggie. That way I can use it all week long for salads, tacos — basically allthethings.
You know that moment when you walk outside and the air smells like someone is grilling. THAT WILL BE YOU!
Enjoy! And if you give this Chipotle Cumin Grilled Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
15-Minute Chipotle Cumin Grilled Chicken
- 1½ teaspoons cumin
- 1½ teaspoons onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground chipotle pepper
- 1 teaspoon kosher salt
- 2 tablespoons sunflower oil
- 1/2 lime, juiced
- 2 pounds boneless skinless chicken breasts
- Preheat your grill to 400°.
- In a large bowl combine the spices and the oil (and lime juice if using), whisk until combined. Toss the chicken breasts into the spices mixture until coated evenly.
- Place the chicken on the hot grill grates and grill for 6 minutes. You'll know it's ready to turn when the chicken releases from the grill grates easily. Use tongs to turn the chicken over and continue to grill for 5 to 6 more minutes or until the chicken is fully cooked.
- Transfer the chicken to a cutting board, tent with piece of aluminum foil and allow the meat to rest for 5 minutes before slicing or chopping.
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Thank you so much for this recipe! I love new, go-to grilled chicken ideas that are quick and easy, and then versatile. With only two of us in our house, we always have leftovers, so a marinade that works well in a variety of dishes during the week is perfect! I am a big cumin fan, so I can’t wait to try this out.
I love the idea of making a huge batch of this chicken for salads/tacos/nachos/and “dillas” Now that is thinking ahead!!!! This looks super easy. I would typically use rotisserie chicken for recipes, but they have gotten more expensive and the chickens are getting so much smaller, this is a much cheaper way. thanks.
I love how simple this is and can totally imagine it tastes good in basically everything! Can’t wait to try this soon.
As always a great simple recipe! One thing, the ingredients have sunflower oil listed twice and in the instructions you mention olive oil. This will become another go-to!
Nice catch Sally! I think I’m so used to typing olive oil that I typed it without even thinking twice about it. Thanks for pointing that out 🙂
Lovin’ those grill marks!
Ha! Thanks Taylor! 😉
In listing of ingredients, you list 1 1/2 tsp. each of cumin and onion powder. Yet in the instructions, you state using only 1/2 tsp. of cumin and onion powder. Also, at the end of ingredients you list 2 lbs. of boneless, skinless chicken breasts. Pictures show breasts that look like the bone-in chicken breast.. Thank you.
Hi Jean! It is 1-1/2 teaspoons of both cumin and onion powder. And the chicken breasts are boneless skinless, it’s just that I didn’t have the butcher split them. 🙂
Just made this for my parents and they think I am a master chef… with a grudge. I substituted the Chipotle Pepper with Cayenne and it was pretty spicy(read: hot as hell). Cooled it down with some Cilantro-Lime Sour Cream and put it in a tortilla and it was incredible. Will definitely try again, probably with the right pepper this time. 🙂
Oh no! Yes cayenne would make this hella-hot! Way to think on your feet and tame the heat with a cilantro lime sour cream, brilliant!
Simple chicken recipes during the week are the best. Cumin is one of my favorite spices to cook with–this looks great!
I love Cumin too Julia… and yes, during the week it’s all about simple recipes for me 🙂
Couldn’t get chipotle pepper powder so used a chipotle pepper chopped up. Marinated thin chicken strips and threaded them onto skewers and cooked them on the BBQ – amazing !!!
My family Loved, loved your recipe for this chicken!! Thank you so much!!
This has become a weekday staple. I’m into nutrition and working to lean up.. So I eat a lot of chicken breast. I can eat this over and over… I make it in 5lb batches on food prep day. Thank you for this gem!
This looks great! Are you making this chicken outside or inside?
I don’t have a grill, is there another way I could make this recipe.
Absolutely Jackie! If you have a cast iron grill pan that would be best. If not they are pretty inexpensive, I have a Lodge and I believe it was around 20$. Enjoy!!
I can almost smell it being right now. I will be braving the icy temperature tonight to make this for dinner AND have it tomorrow in your cheesy dip for Super Bowl tomorrow! ! Woohoo.
Made these for the 4th of July. They were delish! I can say emphatically your recipes have never failed. Thank you