How to make it

  • Soak dry chilies overnight in water, until soft. Remove seeds.
  • Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.
  • Stab chicken with fork to let the marinade soak in. If you're marinating overnight, you won't need to stab it too much. If you're marinating for an hour, stab it all over!
  • Spread marinade over chicken, refrigerate for one hour or up to overnight.
  • After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.
  • If using a skillet, heat oil to medium high. Place a foil-wrapped brick on top of chicken to press it flat.
  • If using an outdoor grill, use charcoal to make it ultra delicious. Place foil wrapped bricks to press chicken flat.
  • You can also make this on a Panini grill on medium high heat. Place something heavy on top to weigh it down.
  • *Using naturally raised chicken makes the biggest difference and can be found at Whole Foods or Trader Joe's or any other store that specializes in natural foods. If you can't get boneless whole chicken, de-bone a whole chicken yourself (yuck), or get boneless thigh meat, or just leave the bones in! Chipotle places emphasis on good wholesome meat that has been fed a vegetarian diet, free of hormones and antibiotics. You just will not have the same taste using typical grocery store chicken that was raised with antibiotics and hormones in their factory farms. [Please don’t sue me…. I’m just reiterating what Chipotle values. You should watch Food Inc. If you don’t believe me, prepare it with your regular chicken breast. Then prepare this with naturally raised chicken or Amish chicken (vegetarian fed, no antibiotics or hormones). If you can’t taste the difference, you may be deficient in taste receptors).]
  • *This works for steak too. Chipotle uses 50% naturally raised beef (they're working on getting it up to 100%) so make sure you used naturally raised, free range, grass fed beef as well!
  • *If you're lazy, throw all the ingredients into a crockpot (bones included), cook on low for 10-12 hours or high for 4-6. You will have meat that falls off the bone because it's so tender and the consistency is similar to a stew! You can add 2 cups water or a low sodium stock to keep it from drying out.

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