I’m a chicken person. I’m also a chicken person that likes her barbecue grill, warm weather, cold weather, doesn’t matter. Hubby isn’t real hip on chicken, unless it’s slathered in barbecue sauce. This particular recipe is great marinated then grilled, but it’s also a great candidate for slopping on some barbecue sauce for persnickety husbands. See? Everybody wins. :)
I found this recipe on the FamilyCorner message boards. You can see the original recipe by visiting the link, while I didn’t change any ingredients, I did adapt the instructions for better results.
TIP : Also, here’s a tip for storing the rest of the chipotle peppers from that can you opened. Leaving them in the can will cause them to taste tinny and bacteria can form. Pouring them into a container blobs them all together, causing a problem when you need only one or two. Instead, wrap individual chipotle peppers with a bit of the sauce in plastic wrap. Place all the individually wrapped peppers into a zipper plastic bag and store them in the freezer.
Chipotle Chicken RecipePrint
- 4 each boneless skinless chicken breast
- 2 cloves garlic
- 1 clove whole
- 2 whole black peppercorns
- 1/4 teaspoon ground cumin
- 1 small onion
- 1 tablespoon olive oil
- 1/4 cup fresh squeezed lime juice
- 4 small tomatoes I think mine were too big, if in doubt, use 2 smallish-medium
- 3 chipotle chiles canned in adobo
- 1 teaspoon honey
- Rinse each chicken breast and pat dry. Trim off any membrane and fatty bits. Cut 2-3 (depending on the size of the chicken breasts) small diagonal slits in the top of the chicken, about 1/4 inch deep, to allow the marinate to penetrate more. Place chicken into a glass dish or gallon zipper bag.
- Place all remaining ingredients into a blender and puree. Pour over the chicken breasts, turn a couple of times to coat. Allow to marinate in the refrigerator overnight, or at room temperature for 1 hour.
- If you marinated in the refrigerator, remove the meat about one hour prior to cooking to bring it to room temperature. Wipe all excess marinade from chicken and pat dry with paper towels. Drying the meat will allow it to brown better.
- Grill over medium high coals or pan fry until done (about 10 - 20 minutes).
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