Writing that recipe for spicy beef this morning made me hungry for something with lots of garlic and a little heat, so my regular old grilled chicken has taken a south of the border turn. How can it not be good with this bodacious marinade?
1 can chipotles in adobo sauce
1 toasted ancho chile
juice of 1 lime
a little olive oil
1 huge clove elephant garlic
a little kosher salt
1/4 cup or so toasted Mexican oregano
Whirl up in food processor. Put chicken halves in zip-loc type bag. Rub this wild mix all over them and marinate for awhile. Overnight’s probably best, but life’s too short to plan that far in advance. I’ll give it a couple of hours.
Stay tuned: I’ll let you know if it’s any good.