Add chipotle peppers, adobo sauce, onions, garlic, oregano, cumin and oil to a food processor and blend until smooth. It will be kind of thick and that's perfect.
Lightly season chicken with salt and pepper OR seasoning salt (I use Lawry's instead of salt and pepper). Mix and then add to a large resealable plastic bag along with the marinade. Seal the bag and shake to ensure that the chicken is thoroughly coated. Refrigerate for at least 2 hours.
Remove the chicken from the fridge about 30 minutes before you are ready to cook.
Preheat grill to high. Grill for about 3-4 minutes on each side.
Serve chicken as the base of your burrito or bowl.
- 1.5 lbs of chicken breast cut into strips
- 1-2 chipotle peppers in adobo sauce plus a some of the sauce
- 1/2 medium onion
- 2 cloves of fresh garlic
- 3 tbsp vegetable oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- salt pepper or seasoning salt to taste
Add chipotle peppers, adobo sauce, onions, garlic, oregano, cumin and oil to a food processor and blend until smooth. It will be kind of thick and that's perfect.
Lightly season chicken with salt and pepper OR seasoning salt (I use Lawry's instead of salt and pepper). Mix and then add to a large resealable plastic bag along with the marinade. Seal the bag and shake to ensure that the chicken is thoroughly coated. Refrigerate for at least 2 hours.
Remove the chicken from the fridge about 30 minutes before you are ready to cook.
Preheat grill to high. Grill for about 3-4 minutes on each side.
Serve chicken as the base of your burrito or bowl.