Grilled Chipotle Chicken Breasts
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Grilled Chipotle Chicken Breasts
| Fri, 07-18-2008 - 4:55pm |
Grilled Chipotle Chicken Breasts
Serves: 2
A spicy marinade gives this chicken its kick!
INGREDIENTS
5 chipotle peppers, seeded and chopped by hand
1-3 cup cilantro leaves
2 cloves garlic
2 medium sized shallots
1/3 cup rice vinegar
1/4 cup olive oil
juice of 2 limes
1 teaspoon salt
2 chicken breasts
DIRECTIONS
1. Purée the peppers, cilantro, garlic, shallots and vinegar in a food processor or blender. With the machine running add the oil slowly and then the lime juice. This will be the marinade for your chicken.
2. Divide the marinade into two portions- one to marinate your chicken and another (in a separate container or bowl) to baste your chicken later while it cooks.
3. Marinate the chicken for approximately 1 to 3 hours or overnight. Remove chicken from marinade and grill slowly over medium fire. Discard marinade used by the chicken (for food safety) and baste the chicken with excess marinade that was set aside.
NUTRITION INFO
Calories: 415
Fat: 29.8 g
Carbohydrates: 10.3 g
Protein: 28.3 g
Serves: 2
A spicy marinade gives this chicken its kick!
INGREDIENTS
5 chipotle peppers, seeded and chopped by hand
1-3 cup cilantro leaves
2 cloves garlic
2 medium sized shallots
1/3 cup rice vinegar
1/4 cup olive oil
juice of 2 limes
1 teaspoon salt
2 chicken breasts DIRECTIONS
1. Purée the peppers, cilantro, garlic, shallots and vinegar in a food processor or blender. With the machine running add the oil slowly and then the lime juice. This will be the marinade for your chicken.
2. Divide the marinade into two portions- one to marinate your chicken and another (in a separate container or bowl) to baste your chicken later while it cooks.
3. Marinate the chicken for approximately 1 to 3 hours or overnight. Remove chicken from marinade and grill slowly over medium fire. Discard marinade used by the chicken (for food safety) and baste the chicken with excess marinade that was set aside.
NUTRITION INFO
Calories: 415
Fat: 29.8 g
Carbohydrates: 10.3 g
Protein: 28.3 g



This sounds great, Cathy. I will make this on Sunday since I happen to have some chipotle peppers on hand. I'll let you know what the gang thinks.
Patri
I'd have to make 2 different marinades to accomodate my family's spicy tolerance.
How about substituting roasted red peppers for the chipotle.
I made this recipe last night and it was a hit.
I finally got around to making this recipe and it was great! I used all 5 chipotle peppers and we didn't find it too spicy. I think the spice cooks off a bit because we tried to use the leftover uncooked sauce over the red bean salad I made but that was waaay too spicy.
Today I cut up the leftover chicken, mixed it with 1T lf mayonaise and extra cilantro and served it over a bed of lettuce. I think it was even better than last night!
Patri