CHIPOTLE COPY CAT MARINADE

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 1 (2 ounce) package dried ancho chiles
  • 1 teaspoon black pepper
  • 2 teaspoons cumin powder
  • 2 tablespoons fresh oregano, chopped
  • 6 cloves garlic
  • 1/2 red onion, quartered
  • 1/4 cup vegetable oil
  • 4 chicken breasts (6 ounces each)

Directions

  • Soak dry chilies overnight in water, until soft. Remove seeds.
  • Add all ingredients except meat in food processor.
  • Puree until smooth.
  • Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.
  • After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat.
  • Salt meat to taste (optional), and grill lightly, turning only once, until done.
  • 4 minutes per side of chicken.

Notes

*This is also great in quesadillas!!

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