Ingredients:

  • 4 Chipotle Peppers in Adobo Sauce, roughly chopped (60g / 2.1 oz)
  • 2 Limes, juiced (60 ml / ¼ cup)
  • 1/4 cup packed fresh cilantro leaves, roughly chopped (about 15g / 0.5 oz)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon ground cumin (5 ml / 1 tsp)
  • 1/2 teaspoon dried oregano (2.5 ml / ½ tsp)
  • 1/4 teaspoon salt (1.25 ml / ¼ tsp)
  • 2 tablespoons olive oil (30 ml / 2 tbsp)
  • 4 boneless, skinless chicken breasts (about 150-175g / 5-6 oz each)
  • Salt and Black Pepper, to taste
  • 1 tablespoon olive oil (15 ml / 1 tbsp)

Instructions:

  1. Prepare the Chipotle Marinade: Combine all marinade ingredients in a food processor or blender. Process until smooth.
  2. Marinate the Chicken: Place chicken breasts in a large bowl or zip-top bag. Pour marinade over chicken, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. Preheat the Cooking Surface: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Alternatively, preheat a grill to medium-high.
  4. Cook the Chicken: Remove chicken from marinade, discard marinade. Season chicken with salt and pepper. Cook chicken in the skillet or on the grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Rest and Serve: Let the chicken rest for 5 minutes before slicing and serving.