Chipotle Chicken at Home


I had so been looking forward to SPRING BREAK ... And suddenly, we are coronavirus closed for three weeks.

No students for three weeks.

Online learning.

You'd think I'd be thrilled.

Maybe you know me better than that.

So while planning my classroom blog, I was reminded I have recipes to add here - a lot actually.

When I went Keto last year, I found myself going to Chipotle nearly three times a week. I'm addicted to their chicken seasoning. However, invariably I'd get skimped on the portion. Worse, since I tend to visit places at off-peak times, the chicken having sat would be dried out. And so. . . I hit Pinterest. Found this recipe, tweaked it a bit, and . . . CHIPOTLE chicken at home! Whenever I want it. Like now, on lockdown.

All in the blender:

1 onion (coarsely chopped)

3 cloves garlic(coarsely chopped)

2 chipotle peppers in adobo sauce

3 T of the adobo sauce from above

2 T olive oil

2 T ancho chile powder

1 tsp ground cumin

1 tsp dried oregano

1 T salt

1/2 tsp black pepper

~ With about 1/4 cup of water, blend the above. When blended add enough water to make a cup of marinade.

4 boneless skinless chicken thighs

~ Marinate chicken for at least 6 hours or overnight.

~ Grill till charred and cooked through.

FAVORITE THINGS

Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

© 2023 by Salt & Pepper. Proudly created with Wix.com