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Prep 1 hr
Cook 8 mins
This is a recipe from a great "gourmet" taco joint called Chipotle. They have 2 things, Tacos and Burritos. This place it totally crave-worthy! If you ever get a chance, try their Carnitas soft tacos. So good!
- Soak dried chilis overnight in water until soft.
- Remove seeds.
- Add all ingredients, except chicken to a food processor, puree until smooth.
- Spread mixture evenly over chicken and refrigerate at least 1 hour, but up to 24 hours.
- Heat grill to 400°F.
- Salt chicken breasts to taste.
- Grill for about 4 minutes per side, until done.
- Garnish with fresh cilantro.
I love the Chipolte restaurant so I can't wait to try this recipe. I think adding some garlic would be great too! Thanks for this one!
I have not reviewed this with stars yet, as I have only just made the marinade last night and today - ready to use on grilled chicken breasts tomorrow or the weeekend! Thus far, the marinade smells and tastes totally divine and smoky - I LOVE the additon of the oregano, which I used from my garden! I am sure this will be a 4 or 5 star recipe - but will award the stars when I have grilled the meat! I was lucky enough to recieve some dried ancho chilies in a recent swap, and I have been wondering what to make with them, so, thanks Sassy Erin for posting this lovely recipe - made for ZWT3 - FT:-) Added: 02/07/07. I used this on chicken breasts this lunch time - and it was JUST gorgeous! SO tangy and tasty - a real winner! Thanks Erin!
This was great! Chipotle's is one of my fav restraunts, so I wanted to try and duplicate a 'burrito bol' at home. I made this along with Chipotle Copycat Lime Rice Recipe. Was close enough to the real thing to satisfy my craving.