Chipotle Marinated Chicken

A beautiful weekend is forecast for us here in Tennessee.

Although it is just a tad bit chilly this morning, the high will be 75 today and 77 Sunday.

No rain.

Just us... and Mr. Sunshine. Woo Hoo!!!


A perfect weekend to cook outside... (after I get the yard work done)


The recipe below would be good to heat that grill up for...yep, hot chicken on the grill...

Cold beer in the cooler...life is good...

Enjoy!!!
Macdaddy


Chipotle Marinated Chicken


4 garlic cloves
5 chipotle chiles, reconstituted and drained (see instructions below)
1/4 C. chopped fresh cilantro
2 T. honey
3 T. vegetable oil
2 T. balsamic vinegar
juice of 1 lime
1/2 t. ground cumin
Salt & Pepper, to taste
8 boneless, skinless chicken breasts (or you could use thighs)


In a food processor, process garlic until minced.
Add chipotle chiles and process until minced.
Add cilantro, honey, vegetable oil, balsamic vinegar, lime juice, cumin, salt and black pepper; process until smooth.

Pour over chicken; cover and refrigerate several hours or overnight (chicken may be marinated in a zip-lock plastic bag as well).

Preheat and grill chicken over medium-high heat, about 8 minutes on each side, or until no longer pink in center.


Note: To reconstitute chipotle chiles, simply cover them in boiling water and soak them for approximately 1 hour.

If whole dried chipotles aren’t available, 2 canned chipotles in adobo sauce or 2 tsp. of ground chipotle powder may be substituted.