Eight ingredients, plus pantry staples. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends.
Chipotles in adobo sauce are such a great shortcut for weeknight dinners, letting you pack in a lot of flavor in a limited amount of time. And since they’re canned, they can live indefinitely in the pantry, ready to spice up last-minute meals. I often use them to accent the ground beef and spices in chili, but for this recipe, their bright, smoky heat takes center stage. It’s played up even further by the grill, which I find myself relying on more than ever this season to bring that distinctive summertime taste to even the simplest dishes.
The canned chipotles are paired with fresh pineapple, in a move partly inspired by food writer Eric Kim’s recipe for Pineapple-Marinated Chicken Breasts. Kim explains how a naturally present enzyme in pineapple, called bromelain, works wonders to tenderize chicken breasts, which are dense and often dry. He warns home cooks to only let the chicken marinate for 15 minutes—and he’s not kidding. After that, the enzymes will break down the proteins too much, causing the chicken to fall apart.
Here, the pineapple’s tart sweetness is perfect complemented by the chipotles in adobo. It’s striking how texturally silky and visually stunning the sauce becomes just by puréeing the peppers with vegetable oil and a bit of water for a finer, more even consistency. Allspice joins the mixture too, adding depth and bridging the gap between spicy and sweet. If possible, complete this step of the marinating process a day in advance to maximize the chipotle flavor in the chicken.
To avoid disintegration of the chicken—which is even more crucial when grilling—the pineapple is puréed separately and added to the marinade just before cooking. Chicken thighs hold up well with this short contact time with the pineapple, but chicken breasts will work too (just adjust the cooking time accordingly).
An extremely simple jicama salad is just what this richly spiced chicken needs on the side, bringing brightness and balance. A fine julienne creates a fun-to-eat texture, but it’s certainly more time-consuming, so opt for a small dice (or any other bite-sized cut) on days when you don’t have the patience.
An easy-drinking Spanish red, such as a Rioja, is a fitting pairing that plays off the flavors that adobo brings to this dish. For best results, stick with a red that has lighter tannins like El Coto de Rioja’s Rioja Crianza 2019, a Tempranillo that ages at least two years total in American oak barrels and in bottle before release.
Chipotle and Pineapple Grilled Chicken
Pair with a savory, Spanish red wine with light tannins such as El Coto de Rioja Rioja Crianza 2019 (86 points, $15)
Prep time: 30 minutes
Cooking time: 10 to 20 minutes
Total active time: 1 hour
Approximate food costs: $25
Ingredients
- 1 7-ounce can chipotle peppers in adobo sauce
- 1/2 teaspoon allspice
- 1/4 cup vegetable oil, plus more for greasing grill
- Salt
- 8 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1 pound jicama
- 1 tablespoon fresh cilantro
- 6 ounces pineapple (about seven 1-inch cubes)
1. Add the chipotles and their liquid to a blender, then fill the empty can halfway with water and add that too. Add allspice, 1/4 cup of vegetable oil and 1/4 teaspoon of salt. Blend on high until totally homogenized, about 1 minute.
2. Place chicken thighs in a large container, such as a high-sided baking pan or casserole dish, and season with salt. Pour in the marinade and turn the thighs a few times to evenly coat them. Cover the dish and transfer to the fridge to marinate for at least 20 minutes, or up to 24 hours.
3. In the meantime, prepare the salad: In a large bowl, whisk together lime juice, olive oil, white wine vinegar and honey, then season to taste with salt. Cut the jicama into either a julienne or a small dice (depending on your patience level), finely chop the cilantro and add both ingredients to the bowl. Toss to coat everything in the dressing, then cover and store in the fridge until you’re ready to serve.
4. Add the pineapple to the blender and purée until smooth. Transfer to a small bowl if you’re grilling outside; otherwise, leave it in the blender and set aside.
5. Preheat a grill or indoor grill pan to medium-high and remove the chicken from the fridge. Once the grill is nearly preheated, fold the puréed pineapple in with the chicken. (Limit this marinade time to less than 15 minutes.) Lightly grease the grill with vegetable oil. Use a paper towel to lightly pat off the excess marinade from the chicken thighs, then add them to the grill until they’re cooked through, with deep grill marks, about 5 minutes on each side. Work in batches if needed.
6. Transfer two chicken thighs to each plate with a scoop of the salad and serve. Serves 4.
