Chipotle Chicken
Ingredients
The marinade
-
½
medium
red onion, coarsely chopped
-
3
cloves
garlic
-
2
tablespoons
adobo sauce
-
2
tablespoons
ancho chile powder
-
2
tablespoons
olive oil or rice bran oil
-
2
teaspoons
ground cumin
-
2
teaspoons
dried oregano
-
1
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
The chicken
-
4
pounds
boneless, skinless chicken
Instructions
- Blend the marinade ingredients until smooth and add water to reach 1 cup.
- Place chicken in a plastic bag, pour in the marinade, seal, and refrigerate for at least 30 minutes.
- To cook on the stove, heat oil in a skillet, add chicken, and cook until it reaches 165°F.
- For grilling, preheat grill, coat chicken with oil, and grill until it reaches 165°F.
- To bake, preheat oven to 400°F, coat a baking dish with oil, cover chicken with parchment paper, and bake until it reaches 165°F.
- Let the chicken rest for 10 minutes before chopping and serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
326
Total fat
14g
Total carbohydrates
3g
Total protein
44g
Sodium
1008mg
Cholesterol
215mg
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