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Prep Time: 10 minutes
marinated time: 3 hours
Cook Time: 30 minutes
Hover over "serves" value to reveal recipe scaler
- 1 7 oz. Can chipotles in adobo sauce
- 1 teaspoon cumin
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dried oregano
- 1 ⁄4 cup chopped red onion
- 3 teaspoons minced garlic
- Juice of 2 limes about 1⁄4 cup
- 1 teaspoon Kosher salt
- 4-6 thin-sliced boneless skinless chicken breasts
Combine all ingredients except for the chicken in the bowl of a food processor or blender. Pulse several times to make a marinade paste.
Place chicken breasts and marinade into a gallon size plastic bag and seal closed. Squish around the chicken and marinade so that all the chicken is fully coated. Refrigerate for a minimum of 3 hours.
After chicken has marinated, pre-heat grill on high heat for 15 minutes. Remove chicken from marinade and discard bag. Place chicken on grill and cook on each side for 10-12 minutes or until chicken is cooked to an internal temperature of 165°F. Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
Remove cooked chicken from the grill and let rest for 5 minutes. Chop into pieces and serve with tacos, rice bowls, salads, etc.