July 27, 2010

Chipotle Chicken Marinade

Lately I’ve been craving Mexican food, maybe it’s the weather… or because it’s simple to cook or… maybe it’s because it goes well with an ice cold beer… who knows? But when I want Mexican… I want this simple and quick marinade! I use this recipe when I make chicken fajitas, quesadillas and nachos. I can’t say that I’ve tried it on beef, but pork is great also! The great thing about this recipe is that you can control the heat factor, so if you want it spicier you just add more chipotles!

What is chipotle in adobo?? Chipotle: is a smoked-dried jalapeno. Adobo: is Spanish for sauce which is prepared by stewing the chipotles with tomatoes, garlic, vinegar, salt, and spices like ground cumin and dried oregano, but mainly it’s the peppers which gives it flavor!}.

When I make this for my for my family I only use two maybe three, but if it is my husband and myself {which is extremely rare} I add another one or two, we like it spicy! Just take my advice… don’t taste the adobo sauce straight up… or your tongue will fall off, no I’m just kidding, but MAN is it spicy… hopefully that doesn’t scare you I don’t want you think the recipe I’m giving you is extremely spicy… trust me on this… mixing it with the oil, honey and garlic plus the grilling really tones it down… for crying out loud my girls ate it and they weren’t crying for their milk {hmmm maybe I should up the chipotles!}. All I can say is YUM!

Here we go… the ingredients are as pictured: Olive Oil, Honey, Chipotles in Adobo, {ground} Cumin, two Garlic cloves, and the usual Kosher Salt and Black Pepper.

In your food processor add the olive oil. I so love my mini food processor for salad dressings and marinades!! I think you can get them for 20$!! Totally worth it!

Then add the honey…

salt and pepper…

and the cumin… Don’t turn it on just yet…

Smash and peel the two garlic cloves. I love garlic… eat it almost everyday… even for breakfast… just you wait, you’ll be eating it too!

Roughly chop the garlic, it doesn’t have to be pretty or fancy.

Throw it in with all the others.

Next open the can of chipotles in adobo {you can find these easily at your local grocery store in the ethnic food isle}. Here is where you have the control… to make it spicy or not-so-spicy. So start with two… then work your way up the next time. For a small can it sure does hold a lot of chipotle chiles! You could save these in an airtight container and even add a few to your salsa!

Line em’ up and roughly chop.

Add them to the other ingredients, tightly lock the lid into place and let ‘er rip! {Here is where you could add in the optional ingredients listed below with the recipe!}

It should be thick…but not chunky.

Pour this super yummy marinade on to your chicken!

Toss them around and cover for an hour or two. I would refrigerate them for about an hour and a half. Pull them out and let them sit on the counter for 30 minutes to bring them up a bit in temperature. Cold chicken on a hot grill is not a good idea… or that’s what Bobby Flay said once… I think.

Over medium to medium high heat grill the chicken until it reaches around 170 degrees internally with a thermometer, or 6-10 minutes per-side depending on thickness.

Don’t forget to let your chicken rest for about 5 minutes before slicing, cover it with aluminum foil and let it chill. Then you can slice it up thin and use it for quesadillas, tacos etc. And just like that… you’re a rock star!