Monday, September 20, 2010

Chipotle Marinated Chicken

This was a great tasting recipe. We only marinated 3 chicken breasts and used 2 canned chipotles. It was spicy, but if you did more chicken, it wouldn't be as spicy. We grilled these on the George Foreman and used the leftovers and made this salad.

Chipotle Marinated Chicken
Taste of home bb

4 garlic cloves
5 chipotle chilies, reconstituted and drained (see instructions below)*** I used canned
1/4 C. chopped fresh cilantro
2 T. honey
3 T. vegetable oil
2 T. balsamic vinegar
juice of 1 lime
1/2 t. ground cumin
black pepper, to taste
8 boneless, skinless chicken breasts

In a food processor, process garlic until minced. Add chipotle chilies and process until minced. Add cilantro, honey, vegetable oil, balsamic vinegar, lime juice, cumin, and black pepper; process until smooth. Pour over chicken; cover and refrigerate several hours or overnight (chicken may be marinated in a zip-lock plastic bag as well).

Preheat barbecue and grill chicken over medium-high heat, about 8 minutes on each side, or until no longer pink in center.

Serves 8.

Note: To reconstitute chipotle chilies, simply cover them in boiling water and soak them for approximately 1 hour. If whole dried chipotles aren’t available, 2 canned chipotles in adobo sauce or 2 tsp. of ground chipotle powder may be substituted.

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