This recipe explains how to make the amazing marinade and cook the chicken used in Chipotle burritos. The marinade recipe yields ~2 cups of marinade, which can be frozen and is enough for 3-5 batches of chicken! That means you can make it once and it'll be good for the next 3-4 times you prepare the chicken!
The recipe is here and pictures of the process are below
Ingredients:
Marinade:
1 (2 oz.) package dried and ancho chilis, soaked overnight (or ¼ cup ancho chili powder)
1 (7 oz.) can chipotle peppers in adobo sauce
1 red onion, coarsely chopped
6 cloves minced garlic
2 tsps. cumin
2 tsps. dried oregano
2 Tbsp. Salt
2 tsp. black pepper
1/4 cup vegetable oil or olive oil
Chicken:
2-5 pounds thinly cut boneless & skinless chicken breasts
Directions:
Slow-Soaking method for ancho chilis: Place in a bowl and add enough water to cover completely. Top with a small plate or bowl to weigh down the chilis so they are completely submerged. Soak at least 12 hours or overnight. Drain well.
Marinade: Split open ancho chilis, rinse the inside to remove seeds, and discard the stems. Place in blender/food processor. Strain adobo sauce into the blender/food processor, pressing down on the peppers to extract as much liquid as possible (you need at least ¼ cup).
Add red onion, garlic, cumin, oregano, 2 Tbsps. salt, and 2 tsps. pepper to the food processor. Pulse several times until a coarse paste develops. Then add ¼ cup canola oil and continue blending until smooth. You should have two cups of marinade.
Then rub the chicken with marinade (1/4 to 1 cup marinade depending on the amount of chicken) and place in a plastic bag/container. Refrigerate 30 minutes or overnight.
To cook chicken on a grill, indoor grill pan, or cast-iron skillet: Preheat over medium-high heat. Coat pan/grill with 2 Tbsps. canola oil. Grill the chicken in batches, turning occasionally until 165°F internal temperature, about 10 to 15 minutes.
To bake in 400°F oven: Lightly oil a tin foil lined baking dish/pan. Add chicken in a single layer. Bake for 20 to 40 minutes (depending on chicken thickness), flipping the chicken over halfway. Bake until chicken reaches 165°F internal temperature.
After cooking let chicken rest for 10 minutes before cutting.
Chop into 1/2 inch pieces before adding to burritos/tacos.
Makes 2 cups marinade (leftovers can be frozen and reused) and 2-5 lbs. chicken.
Chiles before soaking. I used the container on the left as a weight after I added the water.
While blending the marinade of the soaked chilis and other marinade ingredients.
After marinating chicken breasts overnight.
Placing marinated chicken on oiled and tin foil-lined baking pan. About to bake at 400*F.
After baking! They can also be grilled or fried but baking in the oven also yields delicious results!
Comments