This may be worth moving south the border for... Hey, where's my margarita?
This is fabulous on chicken. I cut the recipe in half since I'm only cooking for two. I only used 2 chipotle chilis as I was concerned with how spicy they were out of the can. I was quite suprised by how much they mellowed out after cooking. The dish could actually have been spicier. If I cut this in half again, I'll use 2.5-3 chipotles instead of only two. Thank you for posting.
I used this marinade for just under 2 pounds of boneless chicken breast - had to marinade it for 24 hours because I work nights and DH is hopeless in the kitchen. I grilled the chicken on my indoor grill this morning, and it came out so juicy and flavorful! I basted the chicken with a kosher salt brine halfway through cooking because I tend to like my grilled meats a bit saltier than the marinade made it, but that's just my personal preference. The sweetness of the citrus juices offset the heat of the chipotles nicely so the finished product had a decent kick to it, but wasn't unbearably spicy (which I was quite impressed with, since 5 chipotles plus 1 tbs of adobo seemed like a lot to me). Served it with some Mexican rice, smashed pintos, corn niblets, and fresh corn tortillas. Nice one, Mean Chef!
I found this recipe many years ago off the internet. I loved the orange/lime juice combination with the chipotle and spices. This is a "bold, in your face" marinade!!!
Simple and VERY nice. Reminds me of Trader Joe's Chipotle sauce, which I often use as steak sauce. I doubled the recipe, and used an entire standard 7oz can of chipotles. So I use a few more chipotles than your recipe. Also reduced the citrus juices very little for marinade use. Your stated reduction works great as a sauce for me. Was unsure which wine vinegar to use and tried some variations out. I find I like it best using white wine vinegar and/or white balsamic. Thanks for the great recipe.
Mean Chef, this was fantastic! My guests at my Cinco de Mayo party are still raving about this! I'd give it 10 stars if I could. I didn't reduce the orange and lime juices quite so much, wanted it to be more of a marinade than a paste. I used it to marinate steak and chicken for kabobs, marinating the steak overnight and the chicken for 5 hours or so, and it was amazing! I also used less chipolte to be sensitive to my guests, although I thought you could definitely use the full amount.
I used this on salmon fillets, and cooked them in the oven in foil. They were really succulent and not too spicy. Thank you for the recipe.