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Grilled Chicken with Chipotle Cream Sauce


4 (8- to 10-ounce) skinless bone-in chicken breast halves

2 tablespoons Land O Lakes® Butter, melted

2 teaspoons taco seasoning mix

1/2 cup sour cream

2 canned chipotle chiles in adobo sauce, seeded, finely chopped

2 tablespoons milk

1/2 teaspoon salt

1 tablespoon chopped fresh cilantro

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white.

  2. STEP 2

    Brush chicken with melted butter; sprinkle with taco seasoning. Place chicken onto grill; close lid. Grill, turning occasionally, 20-25 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork.

  3. STEP 3

    Combine sour cream, chiles, milk and salt in bowl.

  4. STEP 4

    Spoon sour cream mixture over grilled chicken; sprinkle with cilantro.

Tip #1

To store leftover chiles, pour remainder of can into resealable plastic freezer bag. Press out air; tightly seal bag. Place bag into freezer, pressing chiles into a single layer. Once frozen, break off one chile at a time as needed.

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