Chipotle Beefchicken Marinade Recipe 455 Recipes

CHIPOTLE CHICKEN MARINADE

Steps:

• Place all ingredients, except chicken, into the blender or small food processor and puree for a few moments. Pour the marinade over chicken in an airtight container or large ziploc bag and shake to coat each of the pieces.
• Place in the refrigerator and turn the chicken (or flip the bag) a couple times over the next few hours. I let mine marinate for about 6 hours.
• When you are ready to cook the chicken, remove from the refrigerator about 30 minutes prior to cooking. Enjoy!

CHIPOTLE MARINATED GRILLED CHICKEN

Steps:

• Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE BEEF/CHICKEN MARINADE RECIPE - (4.5/5)

Steps:

• Blend in food processor until smooth. I slow cook my meat in a crock pot then cooled it before coating with this marinade. I can use this right away for burritos or fajitas or store for future use. A little goes a long way and it comes in handy for quick dinners.