Chipotle Buttermilk Chicken

  • 2 Chicken Breasts or 4 thighs

  • 4 chipotle peppers

  • 4 tablespoons honey

  • 3/4 cup of buttermilk

  • 1 tablespoon chili powder

  • 1/2 tablespoon paprika

  • 2 gloves of garlic

  • 1/4 teaspoon salt

  • 4 slices of bacon

  • 1 tablespoons of brown sugar

  • 1 tablespoons of maple syrup

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon red chili flakes

Ingredients


  1. If using chicken breasts, cut each in half so there are 4 pieces. If using thighs, skip this part.

  2. In a bag or bowl, add 4 chipotle peppers, 4 tablespoons of honey, 2 teaspoons of salt, and ¾ cup of buttermilk. 

  3. Place the chicken in the buttermilk mixture and marinate for as long as you can wait (2 hours minimum, no more than 24 hours)

  4. While that is marinating, start on the bacon by placing the 4 slices of bacon in a single layer on a sheet tray lined with parchment paper

  5. Place the pan of bacon into a COLD oven, then once in the oven, turn the oven to 400. 

  6. While that is cooking, in a separate bowl, add 2 tablespoons of brown sugar, 1/2 teaspoon of chili flakes, and 1/4 teaspoon of cayenne pepper and mix all of that together

  7. After 15 minutes of the bacon cooking, take it out

  8. Using the maple syrup, brush it on all the bacon.

  9. Once coated with maple syrup, add the brown sugar mixture to the bacon. Try to spread it evenly across all the bacon.

  10. Place back in the oven for an additional 20-25 minutes until desired crispness is achieved. 

  11. Now that the bacon is cooked, time to take the chicken to the grill. Turn the grill on the highest heat for at least 5 minutes. Or place a sauce pan over medium high heat.

  12. Once the grill is ripping hot, or sauce pan is hot (add tablespoon of oil), take the chicken out of the buttermilk marinade and place on the ripping hot grill. Turn the grill to medium/ high. 

  13. Cook chicken until it reaches an internal temperature of 165. If you do not have a thermometer, please get one, it makes life easier. But you can cut it open and make sure there is no pink inside. Or, if you’re adventurous, you can feel the chicken to see if its cooked or not (it will be firm with a little give) For this recipe, I cooked the chicken for about 6 minutes on the first side and 4 minutes on the second side on the grill.

  14. Once chicken is cooked, allow it to rest for at least 5 minutes. This will give you time to get your toppings ready. 

  15. Once the chicken is rested, place on a bun with the bacon and other toppings and enjoy!

In the pictures, I used roasted red peppers, arugula, pickled onions, Monterey jack cheese and a chipotle mustard mayo. 

Whippin’ it up!

Tools for the Adventure

  • Knife

  • Cutting Board

  • Ziploc bag or reusable container

  • Sheet tray

  • Sauce pan or grill

  • Measuring cups (1/2 cup, 1/4 cup, tablespoon, teaspoon, 1/4 teaspoon)

Nutrition Information

Total Servings: 4

Serving Size: 1/2 or 4oz of Chicken Breast+ Slice of bacon

Calories: 197 Cal per serving

Fat: 7g

Sodium: 445mg

Carbs: 7g

  • Fiber: 1g

  • Sugar: 5g

Protein: 26g

This information only includes the ingredients listed in the ‘Ingredients’ section. It does not account for any bread, sauces, cheese, or fresh produce