CHIPOTLE MEXICAN GRILL

CHIPOTLE MEXICAN GRILL

Ingredients:
1 teaspoon pepper
2 teaspoons cumin
2 tablespoons chopped fresh oregano, leaves only
6 large cloves garlic, chopped

Directions:
1/ medium red onion, roughly chopped
2
1/ cup canola oil
4
4 (4-ounce) boneless skinless chicken breasts
1. Cut the stems off the chilies and butterfly them. Remove the seeds and layer the
chilies in a saucepan. Fill the pan with warm water to cover and let soak
overnight.
2. When the chilies are soft, discard the soaking water, and combine them with
the pepper, cumin, oregano, garlic, onion, and oil in a blender and puree until
smooth.
3. Pour the marinade into a large resealable plastic bag and add the chicken.
Press the bag to thoroughly cover the chicken with the mixture. Push the air out of
the bag and seal it.
4. Marinate the chicken for at least 4 hours, or overnight.
5. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
6. Grill the chicken for 5 to 6 minutes per side, turning once, or until no longer
pink in the center.
7. Let the chicken rest about 10 minutes before chopping or slicing for tacos,
burritos, salad, or quesadillas.
Serves 4
For a larger crowd, double or triple the marinade recipe, and use as a
basting sauce for ribs and burgers.
CHIPOTLE MEXICAN GRILL
Burrito Bowls
CHIPOTLE HAS A HIT ON THEIR HANDS WITH THESE BURRITO BOWLS. NEVER AGAIN
WORRY ABOUT A SOGGY BURRITO FALLING APART IN YOUR HANDS. IF YOU MISS THE
TORTILLA, JUST TOSS 1 OR 2 ON THE GRILL AND ENJOY THEM WITH YOUR BOWL.