My love affair with chipotles runs pretty deep. Like reaaaally deep.
Chipotles are the pinnacle of savory, smoky flavor and even a little bit can go a long way.
I discovered the pepper when I first began to cook after moving off-campus during University. I needed a quick marinade that I could pour over some chicken without compromising on flavor and voila!
This recipe gives me all the smoky feels! The chipotle’s spice is complemented by the tang from the limes. The honey gives a caramalized texture but also offsets the spice. The cilantro finishes the heat off with a cool and fresh burst in your mouth.
What’s great is that you can really tailor this marinade to your liking. I’ve included my personal amount of each ingredient but by all means, make it your own.
I use this dish for everything. Lunch time protein to go alongside my salad, chipotle chicken tacos with all the fixins’ topped with goat cheese for dinner, or I make them bite sized for munchies when friends come over.
Toss some fresh pico de gallo and goat cheese on top of your chicken and peppers. Wrap everything in a fresh corn tortilla with some guacamole and trust me, you’ve just entered heaven.
It tastes as pretty as it looks.
If you are looking for an easy, go-to meal jam packed with flavor then give this a whirl and let me know what you think!
Happy cooking everyone!
- 3 chicken breasts
- handful of cilantro
- juice of 3 limes
- 5 chipotles (can of chipotles in adobo)
- 4 cloves of garlic
- 1 small red onion
- 1 tbsp worcester sauce
- 1 tbsp cumin
- 2 tbsp olive oil
- 1 tbsp honey
- Slice chicken into long, thin strips. Place in a large bowl.
- In a vegetable processor, grind the remaining ingredients (add amounts to your liking). Add to the chicken and stir to coat. Allow the chicken to marinate for 1 hour or overnight.
- Turn oven to 400ºF. Line a baking sheet with aluminum foil and coat with a thin layer of oil. Evenly lay chicken on baking sheet. Cook for about 30 minutes or until cooked through.