Monday, October 11, 2010

Chipotle Marinated Chicken

Chipotle Marinated Chicken

Serves 4-6.

Not as spicy as we thought. A perfect kick, but nothing too overwhelming -- the grill does a great job cooking off any unwanted heat. Just be sure to shake off any excess marinade... unless, of course, you want the added spice!

1-2 lbs. boneless, skinless chicken breasts (you could also a 3-lb. whole chicken, cut into pieces)
2 cloves garlic, minced
1/3 c. chopped onion
3 T. chopped canned chipotle chiles, with some of the adobo sauce
1/3 c. apple cider vinegar
1/4 c. water
1/4 c. fresh lime juice
2 T. ground cumin
4 t. paprika
1/2 t. salt
1/2 t. pepper
hot sauce to taste (optional)
1 c. Worcestershire sauce

Place garlic, onion, chipotle peppers, and vinegar in a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, pepper, and hot sauce. Blend until incorporated. Add Worcestershire and mix.

Pour marinade over chicken in a large resealable plastic bag. Toss to coat. Refrigerate 6 hours to overnight.

Preheat an outdoor grill to medium heat and lightly oil grate. Remove chicken from marinade and shake off any excess. Discard remaining marinade.

Grill chicken until juices run clear, flipping halfway through, about 20 minutes.

No comments:

Post a Comment