Grilled chipotle Chicken
45 minutes
serve 2
- 2 lbs. chicken thighs or breasts (boneless, skinless)
Chipotle Marinade:
- 1/4 cup olive oil
- 2 chipotle peppers (canned) plus 2 tablespoon adobe sauce (juice from can)
- 4 garlic cloves
- 1 shallot
- 1 1/2 tablespoons cumin
- 1 tablespoon coriander
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons salt (1 teaspoon per pound)
- Preheat grill to medium-high.
- Place marinade ingredients in a food processor and process into a paste 3.
- Place the chicken and marinate in a ziplock bag and massage well to mix and coat all sides well. Marinate 20 minutes or up to 3 days.
- Grill each side of chicken 6-7 minutes, or until good grill marks appear.
- Lower heat and move chicken to cooler side of the grill and continue to grill until chicken is cooked through and internal temperature reacher 165F.Let it rest 5- 10 minutes before serving and squezze with lime.
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