5 min
15 Mins
4–6 snack bowls
Fingerfood
Introduction
Chipotle + transforms chicken into smoky-citrus perfection, but tenderness comes from technique: a quick salt brine for juiciness, a yogurt-lime marinade that loosens muscle fibres, and careful, high-heat grilling followed by a short rest. A thermometer keeps you honest, and the spice goes on twice: first in the marinade so its flavour migrates, then as a finishing dust so the volatile aromas stay bright.
Ingredients
4 boneless skinless chicken breasts (≈ 170 g each)
1 Tbsp kosher salt (for a quick brine) or one of La Botanique Sacree's Botanical Salts
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Marinade
¾ cup plain whole-milk yogurt (tenderises through lactic acid).
2 Tbsp OLEA432 early-harvest olive oil (protects moisture at high heat).
2 Tbsp lime juice + 1 tsp zest (brightens chipotle notes).
1 Tbsp CHIPOTLE + seasoning
1 tsp ground cumin
1 clove garlic, grated
2 tsp Florale No1 honey (optional, caramelises crust)
1 Tbsp CHIPOTLE + extra, for finishing
Directions
Quick brine
Pat chicken dry, sprinkle evenly with kosher salt, and chill 30 min. Salt migrates inward, holding moisture during grilling.
Yogurt-lime marinade
Whisk yogurt, OLEA432, lime, CHIPOTLE +, cumin, garlic, and honey. Coat chicken; marinate 1–4 h (yogurt continues tenderising without turning mealy)
Prep the grill
Pre-heat gas or charcoal grill to 220–230 °C / 425–450 °F —hot enough to sear, but not scorch
Grill
Shake excess marinade; place breasts over direct heat. Cover and grill 5–6 min per side. If browning too quickly, slide to a cooler zone until the thickest part hits 74 °C / 165 °F
Rest & finish
Transfer to a plate; tent 3 min so juices redistribute. Dust lightly with the reserved CHIPOTLE + for a burst of fresh smoke and citrus.
Why It Works
Brining lets salt bind water inside the muscle, preventing dryness even over high heat.
Yogurt marinade gently breaks down connective proteins and helps flavours penetrate.
Oil + acid in the marinade promote even browning and a thin crust without sticking.
High yet controlled grill heat sears fast, locking in moisture; finishing to temperature avoids over-cooking.
Resting lets internal juices thicken and stay in the meat when sliced.
Serving Suggestions:
Slice and pile into warm tortillas with avocado salsa (chipotle-citrus profiles pair naturally).
Layer over quinoa-bean bowls with charred corn and lime crema.
Chill leftovers; toss into salads or pastas as the salt-yogurt prep keeps meat juicy even cold.
