Chipotle Marinade for Grilled Chicken

By á-46061

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

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from food.com

Preparation

Step 1

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.