Wednesday, April 14, 2010

Chipotle Grilled Chicken

Time to get the grill out and since I was going to take photos Dave really cleaned it, well at least the part the food touched. He says it is sterile once it is hot, I say all the charred chunks may be sterile but are still yesterday's garbage. Hmm.
This chicken was easy, tender and so flavorful there wasn't much leftover but if you have any left it would make outstanding chicken salad the next day.
The night before or in the morning, rinse and pat dry 4 boneless, skinless chicken breasts. Cut slits in them every couple inches so they absorb more of the marinade flavor. I cut these in half lengthwise as well--lots of flavor and less grill time.
Place in a container or ziploc and set in the refrigerator while you make the marinade.
In a food processor bowl, put the following ingredients:
3 garlic cloves
3 black peppercorns
1 whole clove
1/4 teaspoon cumin
1 small onion
1 tablespoon olive oil
juice and zest of 1 lime
3 roma tomatoes
1 tablespoon honey
1-2 chipotle peppers canned in adobo sauce (freeze the rest of the can in a container)
Puree until smooth.
It smells wonderful!
Pour over the prepared chicken,
Toss to coat. Refrigerate overnight or all day.
Half hour before grilling, remove from refrigerator to come to room temperature. Preheat grill to medium or when coals are ready,
grill for 15-20 minutes.
Turn only a couple times so you get those beautiful grill marks.
We will be having these frequently this summer.
Next time I think I will chop them in large chunks and serve on top of a green salad with a sprinkle of shredded Monterey Jack cheese! Look for it Dave!

1 comment:

  1. Yum! This looks delicious. Making the slits in the chicken is a great idea - I've never done that before. I am especially impressed with your multi-tasking. Good conversation & putting together a fantabulous meal at the same time. :)