Chipotle Marinated Chicken
1 (2-ounce) package dried ancho chilies
6 cloves of garlic
½ quartered red onion
¼ cup vegetable oil
2 tablespoons chopped fresh oregano
2 teaspoons cumin powder
1 teaspoon black pepper
4 (6-ounce) chicken breasts
Soak dry chilies overnight in water, until soft. Remove seeds.
Place chilies, garlic, onion, oil, oregano, cumin, and pepper in a food processor and purée until smooth.
In a medium baking dish, spread the mixture over the chicken.
Refrigerate at least 1 hour, or up to 24 hours.
Remove the chicken from the marinade and grill for 5 minutes per side until done.
Chipotle Mexican Grill currently has over 1,000 locations, and has been a leader in promoting organic ingredients. The restaurants have served more naturally raised meat than any other chain in the United States.