Prep 15 mins
Cook 0 mins
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!
- Add all ingredients into the work bowl of a food processor.
- Process until pureed.
- Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
- Grill chicken for 6-8 minutes per side.
A FABULOUS AND FLAVORFUL recipe reviewed by one who adores her oven, strokes her burners and kisses her bbq pit regularly. I'm so silly.
I love chipotle peppers and this was a really simple recipe to put together. The marinade gave the grilled chicken a nice flavor but it is good calorie wise for someone who is trying to watch their weight.
WOW this is great stuff! We were on the lookout for a recipe similar to the restaurant Chipotle's chicken, and I found this one. Sooo good. I actually put it on pre-cooked chicken and let it marinate for 1 hour. I omitted the cilantro and used a red onion instead of white. Then grilled it up in a pan. A little spicy but DH said "It's better than Chipotle!" which made my day. :) I think next time I might use fewer chipotle peppers, but otherwise will follow exactly. Thanks for a keeper!!