Chipotle Marinade for Grilled Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each batch. Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation! Ingredients:
1/4 cup chipotle pepper, from a can |
1 tablespoon adobo sauce, from the canned chipotles |
3 tablespoons olive oil |
2 garlic cloves |
1/2 white onion |
2 tablespoons fresh cilantro leaves |
1 tablespoon paprika |
1 teaspoon cumin |
1 teaspoon chili powder |
1 teaspoon salt |
1/4 cup water |
Directions:
1. Add all ingredients into the work bowl of a food processor.
2. Process until pureed.
3. Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
4. Grill chicken for 6-8 minutes per side.
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