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Chipotle's Mexican Grill Chicken And Marinade

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Category: Recipes
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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

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