If Joe could go to Chipotle every day, he definitely would. So instead of visiting the delicious mexican restaurant each and every day, I thought it would be smart to try and recreate what he loves the most -- the grilled chicken. Now, Chipotle uses chicken thighs and I opted to use chicken breast, but the marinade turns any chicken smokey and spicy. I paired it with quinoa that had a chipotle honey-lime dressing that added to its deliciousness!
2 oz dried ancho chiles
1 can of chipotle pepper in adobo sauce, just the liquid (save 1-2 peppers for the quinoa recipe)
1 tsp black pepper
2 tsp cumin powder
1 tsp dried oregano
6 cloves garlic
1 small red onion, roughly chopped
2 tsp salt
1/4 cup olive oil
4 chicken breasts
Soak ancho chilies overnight in water. Remove seeds.
Add all ingredients except for chicken into food processor. Puree until smooth.
Rub the marinade all over the chicken and marinate for at least one hour, up to 24 hours.
Grill chicken on medium high heat, about 5 minutes per side.
Quinoa with Chipotle Honey-Lime Dressing
1 cup quinoa
2 cups water
1/2 cup cooked black beans
1/4 cilantro, chopped
Chipotle Honey-Lime Dressing
2 tbsp fresh lime juice
2 tsp honey
1 tsp cumin
1 tsp seeded and minced chipotle pepper (canned in adobo sauce)
1/4 tsp salt
1/4 olive oil
Combine quinoa and water in medium saucepan over high heat
Once water boils, cover and reduce heat to low, cook until all water is absorbed (15-20 minutes)
Stir in black beans and then fluff with fork
In a separate bowl, whisk together all ingredients for Chipotle Honey-Lime Dressing and set aside
Add dressing to quinoa and gently toss to combine
Stir in cilantro and enjoy!
you could probably eat this quinoa dish on its own. over and over again. it was just that good.