From Top Secret Recipes
1 (2 oz) package dried ancho chilies (I did not use these)
1 (7 oz) can chipotle pepper in adobo sauce
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
2 teaspoons salt
1/2 red onion, quartered
1/4 cup vegetable oil
1 whole boneless, skinless chicken
Soak dry chilies overnight in water, until soft. Remove seeds. Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.
Stab chicken with fork to let marinade soak in. If you're marinating overnight, you won't need to stab it too much. If you're marinating for an hour, stab it all over!
Spread marinade over chicken, refrigerate for one hour or up to overnight.
After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.
If using a skillet, heat oil to medium high. Place a foil wrapped brick on top of chicken to press it flat.
If using an outdoor grill, use charcoal or wood chips to intensify the smoke flavor. Place foil wrapped bricks to press chicken flat.
No comments:
Post a Comment