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1
Combine first 14 ingredients in a food processor until smooth.
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2
No processor?
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3
Just chop peppers finely and mix by hand.
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4
The amount of chipotle peppers used depends on you.
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5
I use 4 peppers and the heat level is just right for me.
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6
If you want hotter simply add more.
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7
Add cut up chicken and marinade in a gallon size zip lock bag to marinate for at least two hours, turning over periodically.
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8
I like to let mine marinate overnight in the fridge.
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9
Make sure to put bag on a plate in case of any leakage.
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10
Cook on desired grill until internal temperature reaches at least 165F.
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11
You can also cook on a wire rack in a 375F oven for about an hour turning over once.
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12
Also making sure internal temperature reaches at least 165F.
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13
If you want to use any leftover marinade to baste chicken with while cooking, make sure to bring marinade to a boil for a few minutes to kill any bacteria that may be present.
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14
If not comfortable with this, just discard leftover marinade.
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15
You can use any kind of boneless, skinless chicken that you like in this recipe.
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16
My cover picture is of what I cooked in my smoker.
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17
Grilled or oven cooked is pretty tasty either way.
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18
Have fun with it.
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19
Enjoy!
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20
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