Shelly's Recipe

SOUTHWEST MARINADE for Chicken or Pork

Category: Marinades

1 1/2 pounds chicken breast or pork tenderloin
1/2 can (3.5 oz) chipotles in adobo sauce
2 cloves garlic
1/3 Cup orange juice
1/4 Cup Extra virgin olive oil
1 tsp salt
1 tsp pepper
1/3 cup chicken broth

In a measuring cup or small bowl, measure out the orange juice and olive oil then stir in the salt and pepper and set aside. In the bowl of a food processor, puree together the chipotles and 2 cloves of garlic for 15 seconds. Scrape down the sides of the bowl if necessary. With the food processor running, gently stream in the juice/oil mixture.

Place the chicken (or pork) in a resealable bag. Cover and refrigerate for 2-4 hours. Flipping the chicken over occasionally to evenly coat both sides. Remove from the fridge 30 minutes prior to grilling.

Grill directly over medium heat for 4-5 minutes per side (6-7 for pork) or until the juices run clear. If using pork, the inside will still be slightly pink. Remove from grill, cover with foil and let rest for 5 minutes before slicing.

While the meat is resting pour the remaining marinade and chicken broth into a saucepan over medium-high heat. Bring to a rolling boil for 2 minutes. Reduce heat to medium-low and let simmer until reduced by half. Spoon the sauce over the sliced meat and serve.