Adobo grilled chicken is just 2 ingredients and no marinade time needed, but has really deep, smoky flavor. It’s a great, easy way to add big flavor to grilled chicken.
Summer is in full swing here! The kids have been out of school for a couple of weeks, but my 10-year-old daughter is back from sleep-away camp and we all went to the pool for the first time this season over the weekend.
We also had plenty of reading and relaxing around the house, did some gardening and house projects, ate some delicious food and just had a great time playing.
It won't be easy to dive back into the work week, especially with the kids hanging around and just wanting to play with me all day, but here we are at Monday, so let's do this.
And let's move on to the food.
Previously I’ve shared my grilled lemon chicken, which is a summertime favorite, as well as this coconut lime grilled chicken. And this spicy beer marinade is perfect for infusing some great flavor.
Today, it’s this adobo grilled chicken that is just 2 ingredients (plus salt and pepper) but has really big flavor.
The secret is that adobo sauce. We’re making it do all the work, and that’s just fine by me.
A little brush of that flavor-packed sauce is going to give your grilled chicken all the flavor with almost zero effort. Gotta love that!
These chicken breasts are not spicy but have a really deep, smoky flavor. Oh, it’s so good!
One of my favorite things about this is that there's no marinade time needed for the chicken.
Cause I don’t know about you, but I don’t always plan that far in advance.
Sometimes it’s just, hmm, there’s chicken. We need dinner. I don’t want to deal. Maybe husband can grill it. Yes, let’s do that.
And that’s about 5 minutes before he needs to start the grill, so marinade time is a no-go.
That’s not a worry here! You just season the chicken, brush it with the adobo sauce and bam, you are good to go!
(My cheesy fiesta grilled chicken is another no-marinade grilled chicken recipe that’s super easy and big on flavor! And check out these 10 easy grilled chicken recipes for all of our favorites!)
Gotta love some last-minute flavor boosting. Sometimes just choosing really great ingredients is all you need.
OK, let’s get cooking.
Now, I’ve got some notes and tips coming up on how to make adobo grilled chicken. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making adobo grilled chicken:
- We’re using boneless, skinless chicken breasts, but you could substitute chicken thighs or drumsticks if you prefer. Just be sure to watch the cook time and check that they cook through.
- The adobo sauce comes from a can of chipotles in adobo. You’ll just be using part of the sauce, so you can save and reserve the rest of the sauce and chipotles for another use. (I transfer the remaining sauce and the chipotles to a small jar or plastic container with a lid and keep in the refrigerator for 1-2 weeks.)
- It’s optional, but serving this chicken with a squeeze of fresh lime juice and some chopped fresh cilantro adds really great flavor.
Oh, and if you want to use the recipe of your chipotles and adobo sauce another night, check out this creamy chipotle chicken recipe. It’s ready in just 30 minutes and is delicious served over rice to soak up some of that yummy sauce!
Back to today’s recipe.
No grill? No problem. You can make this inside on a grill pan or in a regular sauté pan in a pinch.
As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. It should get to 160 degrees Fahrenheit before you remove it from the grill and then it will continue to cook as it rests.
OK, let’s round out this meal and get ready to dig in!
Here’s a few ideas for what you can serve with this grilled chicken.
Sides to serve with adobo grilled chicken:
- Creamy pea salad with bacon - the creaminess of this salad goes well with the smoky adobo flavors in the chicken.
- I also love it paired with this Southern summer succotash for a fresh summer side dish.
- It’d be great with a pasta salad as a side dish too. This creamy BLT pasta salad would be a good fit.
- Or pair the chicken with any roasted or grilled vegetables and some steamed white or brown rice.
- A cool rice salad would be a good option, too. The creaminess in that one also helps balance the smoky chicken.
- Potato salad would be a great addition, too.
And if you want to do more with your chicken, you can incorporate it into part of another dish.
- You could slice the chicken and make it part of a grain bowl with some roasted veggies and your favorite dressing.
- Or slice and serve the chicken on top of a salad tossed with your favorite vinaigrette.
- Make a wrap with this grilled chicken and some coleslaw or lettuce.
So many ways to enjoy it!
And yes, you can definitely save the leftovers. Leftover grilled chicken will keep in the refrigerator for 3-5 days.
Slice and reheat it in the microwave or in a skillet to warm through, if desired.
I hope you give this a try for an easy flavor-boost for your next grilling night.
Enjoy!
XO,
Kathryn
Adobo Grilled Chicken
Ingredients
- 4 (6-7 ounce) boneless, skinless chicken breasts
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ½ tablespoons adobo sauce (from a can of chipotles in adobo sauce)
For serving (optional):
- Fresh lime juice, chopped fresh cilantro
Instructions
- Preheat the grill to medium high.
- Season the chicken breasts on both sides with salt and pepper. Brush both sides of the chicken with adobo sauce.
- Spray the grill with grill spray so the chicken doesn’t stick. Grill the chicken breasts for 7-8 minutes then flip and grill for another 4-5 minutes, until cooked through. Serve and enjoy!
Notes
Nutrition
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