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Chipotle Chicken Recipe

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This recipe for Chipotle Chicken is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:
1 oz. dried Chipotle Chile peppers*
1 oz. dried Ancho Chili peppers
1/2 C water
1/2 Red Onion, cut into chunks
4 cloves Garlic
2 tsp. Sea Salt
1 tsp. ground Cumin
1 tsp. dried Oregano
2 Tbs. Olive Oil

2 1/2** lb. skinless, boneless chicken thighs

* If you are unable to find dried chipotle, you can use Chipotle Peppers in Adobo sauce (Embasa brand is good)

** The marinade is enough for up to 10 lb. of chicken.
Directions:
Directions:
Place dried Chili Peppers in a bowl with the water and soften: cover and let stand for 10 - 12 hours, or cover and microwave at 50% power for 2 minutes.

Drain water/sauce and remove seeds.
Note: Wear vinyl kitchen gloves when working with the peppers.

Blend peppers, red onions, garlic, sea salt, cumin, oregano and black pepper in a blender until a coarse paste forms.
Add olive oil and blend until marinade is smooth.

Pound chicken thighs flat and trim excess skin.
Place chicken in a ziplock bag and add marinade.
Marinade for at least 8 hours.

Remove chicken and discard marinade.
Cook on a grill until there is no pink in the center (165º). Do not over cook.
Cut into strips.
Number Of Servings:
Number Of Servings:
5 - 6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
The marinade is enough for up to 10 lb. of chicken, so portions may be reserved and frozen for future use.

 

 

 

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