Chipotle Chicken
It’s beginning to feel allot like Christmas! This past week the temps dropped 30 + degrees. We don’t believe in seasons here in Arizona, you’re either sweating profusely or shivering cold. I’m still not quite sure how I survived the past 4 years in Virginia, considering I can barely take 40 degrees in the morning while walking only 10 ft to my car. How in the hail (pun intended) did I walk a mile to the metro in snow?! In our: huge, extended, wild family; we decided a few years ago that we were over the typical Christmas turkeys and hams. We’ve now made it a tradition to turn Christmas Day into a fiesta. We still need to work on our tamale game, baby steps… but I have been working on a special chipotle chicken marinade that I’m (literally) bringing to the table this year! What are you all planning for the holidays and what traditions do you have with your family?
Ingredients:
- 2lb organic boneless skinless chicken thighs
- Marinade:
- 1t cumin
- 1TB garlic powder
- 1TB onion powder
- 1TB *smoked* paprika
- 1t pepper
- 1t oregano
- 1/2TB salt
- 1 red onion
- 2TB avocado oil
- 7 oz can chipotles in adobo sauce
- 3TB water
Directions:
- In a vitamix or blender add marinade ingredients and pulse (about 20 seconds)
- Add marinade to chicken and keep in fridge overnight
- Grill for 7 minutes on each side over medium-high heat
BY OFG FOODIE KRISTIN
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