Chipotle Grilled Chicken
So you know how people get cravings when they’re pregnant? I had those. But what’s even more weird is that I developed different tastes after I had my baby. For example, I used to shun anything chipotle/jalapeno/southwestern flavored. Now? They’re my favorite flavors! Those hormones, man. They do some wacky things.
This recipe uses chipotle peppers canned in adobo sauce, which can be found in the Mexican section of most grocery stores. Oddly enough, I found them in the Asian section of Superstore. The original recipe says that if you can’t find them, use 1 jalapeno pepper, minced, and 1 tbsp ketchup.
This recipe has a tiny bit of kick to it, and is easy and so yummy!!
Original recipe courtesy of Canadian Living “Best Chicken” magazine.
6 large chicken breasts (bone-in, skin-on) or legs
1 (5.5 oz) can tomato paste
3/4 cup dry white wine or chicken stock
2 chipotle peppers
1 tbsp adobo sauce
2 cloves garlic, minced
3/4 tsp salt
1/2 tsp pepper
1. Starting at thick end of chicken breasts or thigh end of legs and gripping with paper towel, pull skin downward away from flesh to remove; discard skin. Place chicken in a large glass bowl.
2. In a blender or food processor, puree together tomato paste, wine, chipotle peppers, adobo sauce, garlic, salt and pepper until smooth; pour over chicken, turning to coat. Cover and refrigerate for 4 hours (or up to 24 hours).
3. Place chicken, bone side down, on greased grill over medium heat; baste with marinade, discarding any leftover marinade. Close lid and grill, turning occasionally, until breasts are no longer pink inside or juices are clear when legs are pierced, about 45 minutes.