A flavorful Mexican chipotle marinade will give barbecued chicken made on the grill a tasty kick.
Typically made with dried jalapeño peppers, known as chipotle peppers, chipotle chicken is a wonderful choice for a barbecue recipe.
Though it's often served with rice, in burritos, tacos, and burrito bowls, you can also serve this simply with pineapple or mango and a summer salad.
Ingredients
- Serves 4
- 4 boneless chicken breasts, skinned
- 2 chipotle chillies, de-seeded and stems removed, torn into shreds
- 2 tbsp tequila, vodka or gin
- 1 shallot, grated to a pulp
- 4 garlic cloves, crushed
- Juice of 1 orange
- 1 tbsp extra virgin olive oil
- 1 tbsp of our home-smoked seasoning
The Homes & Gardens method
- Diagonally score the chicken breasts three or four times and set in a glass bowl.
- Dry-toast the shredded chipotle in a non-stick frying pan (we rate the Our Place Always Pan (at Amazon); an investment, but worth it) for two minutes or until it smells toasty and rich, then crush.
- In a food processor, combine the crushed chipotle, tequila, shallot, garlic, orange juice, smoked seasoning and olive oil and blitz continuously for 20 seconds.
- Pour over the chicken and rub in well.
- Fire up the grill. Leave to marinate for 20 minutes or up to two hours before barbecuing or grilling over a low heat for eight to nine minutes each side or until cooked right through.
This chipotle chicken recipe is great served up with our summer salads and stuffed peppers with harissa yoghurt recipes, too.
