I will warn you from the start.  This could be really hot depending upon what you do with it.  When I initially tasted it, I thought... "uh oh".  Throwing it on a salad helped but if you're not into spicy food, you might want to find something else to cook.

Ok, I got the disclaimer out of the way.  This was tasty and I could definitely see doing something else with this marinade in the future.  I had very little time yesterday so the best I could come up with was throwing it on top of a salad.



My wife has been out of town travelling the last couple of days.  I left her a note that stated:  "Do NOT eat the chicken -- HOT!"  She doesn't like really spicy food and would definitely not like this chicken.  Me?  I loved it!  NOM NOM.

Dang Hot Chipotle Chicken

- four boneless chicken breasts
- one 2oz package of dried ancho chiles, remove tops
- one 7oz can of chipotle peppers in adobo sauce
- 5 garlic cloves, chopped
- one tbsp ground cumin
- one tbsp dried oregano
- 1/2 tsp black pepper
- 1.5 cups of chopped purple onion
- 1/4 cup of olive oil
- 1/4 cup of water

Stab the chicken breasts with a fork.  Place the chicken breasts in a large Tupperware container.

Place the ancho chiles, chipotle peppers, garlic, cumin, oregano, black pepper, onion, olive oil and water in a food processor.  Pulse until smooth.  Transfer the mixture to the Tupperware container and refrigerate for at least three hours.

Baking Instructions:  Preheat oven to the 350F degrees.  Place the chicken on a greased 9x13 baking dish and bake for 22 minutes or until center is no longer pink.

Grilling Instructions: Preheat grill to high heat.  Grill breasts for 5 minutes on each side.

I actually opted for the grill because it took the least amount of time. :)

I threw the chicken on a bed of spinach with black beans, corn and reduced fat cheddar.

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