Pollo Chipotle Recipe

Prepare the Marinade

In a blender or food processor, combine 2-3 chipotle peppers in adobo sauce, 2 cloves of garlic, the juice of 1 lime, 2 tablespoons of olive oil, 1 teaspoon cumin, 1/2 teaspoon dried oregano, and a pinch of salt. Blend until smooth to create the marinade.

Marinate the Chicken

Place 4 boneless, skinless chicken breasts in a large resealable plastic bag or bowl. Pour the chipotle marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, preferably overnight.

Preheat the Grill

Preheat your grill or grill pan to medium-high heat.

Cook the Chicken

Remove the marinated chicken from the fridge and let it sit at room temperature for 15 minutes. Grill the chicken for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).

Rest the Chicken

Transfer the cooked chicken to a plate and let it rest for 5 minutes before serving to allow the juices to redistribute.

Chop the Vegetables

Finely dice 2 ripe tomatoes, 1 small red onion, and 1 jalapeño (remove seeds for less heat). Mince a handful of fresh cilantro and squeeze the juice of 1 lime.

Mix the Salsa

In a bowl, combine the chopped tomatoes, onion, jalapeño, cilantro, and lime juice. Add salt to taste and stir well to combine. Set aside.

Plate and Garnish

Serve the grilled chicken breasts on a plate with a generous spoonful of fresh salsa on the side. Garnish with lime wedges or extra cilantro if desired.