I've been trying to be better about cooking most of the month and not eating out so much. Not only is eating out getting expensive, the service is usually bad and the quality of the food is eh. So anyway, about a month ago I found this recipe at http://www.recipes.sparkpeople.com/. Surbjit LOVED this and so did I. The marinade was acutally plenty for probably four breasts so next time I'll double the recipe and use it to marinade 8 breasts and then freeze the leftovers. ENJOY!!
Grilled Chipotle Chicken Breasts
A spicy marinade gives this chicken its kick!
5 chipotle peppers, seeded and chopped by hand (I couldn't find these so I used the canned chipotle peppers in adobo sauce. I took out five and seeded and chopped. Just be careful because the sauce and seeds are HOT.)
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
2 chicken breasts
1. Put 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. Makes 2 servings.
For more great recipes (including a homemade windex recipe) go to the Grocery Cart Challenge Blog.