Chipotle's Mexican Grill Chicken & Marinade
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Serves/Makes: 4
Ready in: > 5 hrs
- 1 package (2 ounce size) dried ancho chiles
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 2 tablespoons minced fresh oregano
- 6 cloves garlic, chopped
- 1/2 red onion, quartered
- 1/4 cup vegetable oil
- 4 chicken breasts or small steaks (6 ounces each)
Place the dried chiles in a bowl of warm water and let soak, overnight, until soft. Drain the chiles well. Slice the pods open and remove the seeds. Place the pods in a food processor. Add the black pepper, cumin, oregano, garlic, onion, and olive oil to the food processor. Process until smooth. Transfer the marinade to a zip-top plastic bag or other container. Add the chicken or steak, seal the bag, and turn to coat the meat in the marinade. Place in the refrigerator and marinate for 1-24 hours. Preheat a grill to medium-high heat. Grease the grill. Remove the meat from the marinade. Place the meat on the grill and cook for 4 minutes per side for chicken or 8 minutes per side for steaks.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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