We like to make this Chipotle Lime Chicken when we have slightly more time because of the marinating that is required. Actual preparation and cook time is minimal so it is actually a nice dish to prepare for a weekday meal.

This recipe uses Hatch Green Chile Salsa to give it a New Mexican kick!

Chipotle Lime Chicken 3 rotated 1

Chipotle Lime Chicken

Chipotle Lime Chicken utilizes opposing flavors (such as citrus and chile or vinegar and chile) to enhance flavor. It is low in fat, sodium and cholesterol, helping to lay a foundation for good health.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Fusion
Servings 6 3 oz. Fillets
Calories 270 kcal


Lime Chicken

  • 6 oz. BUENO® Hatch Green Chile Salsa
  • Juice of ½ lime
  • 2 tsp. Chipotles en Adobo Marinating Sauce
  • lb. skinless, boneless chicken breasts pounded into 6 fillets, ½ inch thick

Chipotles en Adobo Sauce

  • 4 ancho chile pods, stemmed and seeded
  • 16 garlic cloves, unpeeled
  • 3 Tbsp. olive oil
  • 6 pkgs. (48 pods) chipotle chile pods, stemmed; do not remove seeds
  • 3 medium tomatoes
  • 1 ¼ cups fat free reduced sodium chicken broth
  • 1 ¼ cups water
  • 2 tsp. BUENO® Ground Cumin
  • 1 tsp. BUENO® Whole Oregano
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground cinnamon
  • 1 tsp. salt
  • ½ cup apple cider vinegar
  • 1 oz. piloncillo (or 2 Tbsp. brown sugar)


Lime Chicken

  • Combine salsa, lime juice and adobo marinating sauce.
    6 oz. BUENO® Hatch Green Chile Salsa, Juice of ½ lime, 2 tsp. Chipotles en Adobo Marinating Sauce
  • Smear fillets with marinade and refrigerate 30-60 minutes.
    1½ lb. skinless, boneless chicken breasts
  • Heat grill to medium high.
  • Shake excess marinade off fillets. Toss the used marinade.
  • Grill 3-5 minutes on each side or to required doneness. Be careful not to overcook.
  • Serve with additional BUENO® Salsa and Spanish Rice
  • Option: Boneless pork loin chops may be substituted for chicken.

Chipotles and Adobo Sauce

  • Cut ancho chile pods into flat pieces. In a 10-inch non-stick skillet, toast over medium-high for about 30 seconds on each side until an aroma is released. You might also hear slight crackles. Place chiles in hot water for 30 minutes to rehydrate.
    4 ancho chile pods,
  • In same skillet, toast unpeeled garlic cloves over medium high heat for about 15 minutes, turning as garlic chars slightly. Peel and roughly chop.
    16 garlic cloves,
  • Place 2 Tbsp. olive oil in same skillet. When oil is hot, toast chipotle chile pods about 3 minutes, stirring to toast all chiles. Toast until aroma is released and you hear slight crackles. Scoop chipotle chiles out and place in hot water 30 minutes to re-hydrate.
    3 Tbsp. olive oil, 6 pkgs. (48 pods) chipotle chile pods,
  • Place tomatoes on a tinfoil-lined skillet about 5 inches under broiler and broil until skin blisters; then turn tomatoes until tomatoes are completely blistered, about 10 minutes. Cool and peel tomatoes.
    3 medium tomatoes
  • Place tomatoes, 5 chipotle chiles, ancho chiles, garlic, ½ cup broth, ½ cup water, cumin, oregano, cloves, cinnamon, and salt in blender and puree.
    1 ¼ cups fat free reduced sodium chicken broth
  • Pour puree into 3 quart saucepan. Stir in apple cider vinegar, ¾ cup water, ¾ cup broth, piloncillo or brown sugar and 1 Tbsp. olive oil. Add rest of chipotle chiles.
    1 ¼ cups water, ½ cup apple cider vinegar, 1 oz. piloncillo (or 2 Tbsp. brown sugar)
  • Heat saucepan over medium high. Bring to boil, reduce heat and cover. Simmer for 40 minutes or until chipotle chiles are very soft. Stir occasionally. Refrigerate or package and freeze.


  • If time does not permit making the Chipotles en Adobo, try this substitute for the Adobo Marinating Sauce. Combine ¼ tsp. olive oil, 1 tsp. BUENO® Special Reserve Chile Powder, 1/8 tsp. BUENO® Ground Cumin, dash of ground cinnamon, dash of ground cloves, ½ tsp. mesquite or hickory flavored barbeque sauce. Use this in place of the Adobo ingredient.
    2 tsp. BUENO® Ground Cumin, 1 tsp. BUENO® Whole Oregano, 1/8 tsp. ground cloves, 1/8 tsp. ground cinnamon, 1 tsp. salt


Calories: 270kcalCarbohydrates: 15gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 73mgSodium: 1097mgPotassium: 686mgFiber: 2gSugar: 8gVitamin A: 675IUVitamin C: 13mgCalcium: 66mgIron: 2mg
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