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  • Writer's pictureBobbi Jo Lathan

Grilled Chipotle Chicken


Recipe by: Bobbi Jo Lathan

Recipe type: Entrée




(NOTE: Don’t freak out! Prep time includes refrigerator

marinade time)


2-3 boneless skinless chicken breasts


1-seven ounce can of chipotle peppers in adobo sauce

1-eight ounce can of tomato sauce

5 cloves fresh garlic (minced or pressed)

¼ cup extra virgin olive oil

2 teaspoons Ancho Chili Powder (

1 teaspoon regular chili powder (I like Pendery’s C.W. brand)

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon each of salt and ground black pepper

Juice of ½ lime (cut the other half for wedges when serving)



Pour all the ingredients listed for the marinade sauce above

into your blender or Ninja or food processor and blend for

about 40 seconds. Then, set aside while we do the chicken. Is

that easy or what!

Boneless Chicken Breasts:

  1. Wash and pat dry your chicken breasts. (Have you noticed how chicken breasts get bigger and bigger each year? I mean, what are they feedin’ them chickens, anyway?)

  2. Sorry…, I got off-subject. Now, get out a gallon-sized ziplock bag so we can pound that chicken down. (Use the flat side of your pounder.) Throw each breast into the bag, one at a time, and pound down to about ½ to 1-inch thickness (I usually cut one folded side of the bag from top to bottom, for easier access and then place/lay each pounded breast into a brand new gallon ziplock bag. Let them lay flat in the bag on your counter. Not on top of each other or scrunched up in the bottom of the bag.

  3. Now, just pour your chipotle sauce mixture that you blended over the pounded chicken into the new ziplock bag and close the top securely. Then massage the sauce into the breasts until covered, and place it flatly in the refrigerator for about 4-5 hours. You can flip it after 2 hours if you like to make sure it is saturated on both sides.

  4. When you’re ready to cook, take some tongs and remove the marinated breasts to a pan and let’s get to grillin’!

  5. Turn your grill up to medium-high heat and cook the breasts for about 5-7 minutes on each side (depending on the thickness you pounded them to) until the internal temperature reaches 165ᵒF on your meat thermometer. Now, if they seem to be cooking too fast, then just move them over to a cooler side of the grill to finish cooking.

  6. When done, remove the breasts to a clean pan, squeeze some lime juice on top, and let the breasts rest for about 5 minutes.

  7. Then slice and serve with a wedge of lime and some freshly chopped cilantro, flour tortillas and a frosty Negro Modelo beer or big glass of sweet tea! Yum!


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