Chipotle Grilled Chicken Marinade

1 (2 ounce) dried ancho chilies

1 tsp black pepper

2 tsps cumin powder

2 tsps fresh oregano, chopped

6 cloves garlic

1/2 red onion, quartered

1/4 cup vegetable oil

4 chicken breasts

Soak dry chilies overnight in water until soft.  Remove seeds.  Add all ingredients except meat into food processor.  Puree until smooth.

Spread mixture over chicken or other meats and refrigerate at least 1 hour, up to 24 hours.

After marinating, heat grill to about 400 degrees, or if cooking inside, heat a small amount of oil in skillet or grill pan over high heat.  Salt meat to taste and grill lightly, turning only once until done.  4 minutes per each side of chicken.

 

This marinade was great and the whole family really loved it.  I actually thought the chicken tasted just Chipotle.  We will definitely be making this again in the future.