Boys and girls, young and old I behold to you a Chipotle restaurant chicken recipe that is darn near close if done correctly. It has been tweaked, researched (mainly me eating it a lot by itself and youtube, internet searches), but this recipe was taken from a few workers who also share the passion for the holy grail of chicken and my own suggestions! So lets get to cooking so we can all NOM NOM on that smokey spicy chicken.....
Heres What You Need:
1 can of chipotle peppers in adobo sauce (Need 2oz of the juice/peppers)
2 tablespoons honey (A KEY INGREDIENT)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons cilantro
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or thighs...(the thighs are a little fatty but produce some more flavor) (6 ounces each)
Heres What You Do:
Take all the ingredients that are not chicken and put it in a food processor. For the chipotle peppers in adobo sauce, you can regulate how spicy you would like it to be by the amount of pepper you put in and the seeds in them. Usually if you just get one pepper in the mix and some of the sauce from the can it works out just fine, but its up to you! Blend it until its a glorious smooth, puree, marinade.
Take the marinade and put it over the chicken in a plastic bag and mix it up. I like to beat the chicken up a little to make it more tender, literally, punch the chicken a bit. Let the meat sit for 24 hours in the refrigerator.
Heat the grill to about 400 degrees and then cook the chicken until tender. Put a pinch or two of salt on both sides of the chicken when cooking.
Cut into squares and your ready to go.
Remember that the chicken is usually mixed with veggies, cheese, sour cream, rice, beans, so you would be surprised how spicy, and smokey the chicken really is by itself depending on how you make it.
TRY IT OUT! Enjoy!!!
Any corrections let me know on the recipe!