Americans are addicted to the beef, chicken, and pork that go into Chipotle’s tacos and burritos. From America’s Most Wanted Recipes At the Grill.
Once you master making this marinade, you’ll never go back to the store bought brands.
1 (2-ounce) package dried ancho chilies
1 teaspoon pepper
2 teaspoons cumin
2 tablespoons chopped fresh oregano, leaves only
6 large cloves garlic, chopped
½ medium red onion, roughly chopped
¼ cup canola oil
4 (4-ounce) boneless skinless chicken breasts
1. Cut the stems off the chilies and butterfly them. Remove the seeds and layer the chilies in a saucepan. Fill the pan with warm water to cover and let soak overnight.
2. When the chilies are soft, discard the soaking water, and combine them with the pepper, cumin, oregano, garlic, onion, and oil in a blender and puree until smooth.
3. Pour the marinade into a large resealable plastic bag and add the chicken. Press the bag to thoroughly cover the chicken with the mixture. Push the air out of the bag and seal it.
4. Marinate the chicken for at least 4 hours, or overnight.
5. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
6. Grill the chicken for 5 to 6 minutes per side, turning once, or until no longer pink in the center.
7. Let the chicken rest about 10 minutes before chopping or slicing for tacos, burritos, salad, or quesadillas.
For a larger crowd, double or triple the marinade recipe, and use as a basting sauce for ribs and burgers.