 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 tablespoon(s) ancho chile powder |
1/2 small onion coarsely chopped |
5 clove(s) garlic finely chopped |
2 canned chipotle chili peppers |
1 tablespoon(s) dried rosemary |
1/2 cup(s) fresh orange juice |
1/2 cup(s) extra-virgin olive oil |
salt and pepper |
Directions:
1. Place the chili powder, onion, garlic, chipotle chilies, rosemary, and orange juice in a blender and puree on high speed until smooth. Transfer the mixture to a bowl and whisk in the oil. Add salt and pepper to taste. May cover and refrigerate for up to 3 days.
2. Grilled chicken legs: 5 minutes per side for approx. 18 minutes, covered grill, medium-high heat.
3. Grilled Chicken Breasts: 5 minutes per side, covered, on a high medium-high...meaning less than 5 second hand count, preferably right at 3.
|
|