This chipotle marinade makes the most tender and flavorful chicken. Smoky, spicy and juicy seared on a piping hot griddle or panini press for a slightly crisp coating. Goes great on Caesar salad, burrito bowls or just on its own.
2 chipotle peppers,
1 tablespoon or so of adobo sauce
1/4 of a chopped onion
1 teaspoon cumin
1 tablespoon lemon juice
1 garlic clove
1/2 cup of canola oil
Puree it all together in your blender.
Rinse the chicken (these are boneless skinless breasts but any cut will work).
Hone in on your basic instincts and go Sharon Stone on them with a fork so they suck up the flavors in the marinade.
Place the chicken in a zip loc bag, pour the marinade over it and massage it altogether. Then leave it in the fridge for a day or so to really soak in the spices.
For a small batch I heat the panini press to medium high and pound the chicken flat before cooking it. It helps to weight down the top of the panini press with a heavy pot filled with your crock of spoons (or whatever you can find hanging around). The chicken is done after about 7 minutes and has fancy grill marks.
For this huge batch I just made I used our griddle. I preheated it for 10 minutes and coated it with oil then just poured the whole bag of chicken, marinade and all right on it. Separate the pieces and let them sear for 4 minutes before flipping. I put heavy cast iron pans over the chicken once they were flipped to weight it down. Cook 4 more minutes or until cooked through. Let the chicken rest for at least 10 minutes before cutting to hold in the juices.
Doesn’t that look amazing?
Our favorite use is a burrito bowl. This one is brown rice, pinto beans, chicken cheese, sour cream and lots of hot sauce. My son loves these so I make a bunch and freeze individual portions for his lunch. See that post here.