Chipotle Chicken Marinade
READ THIS FIRST: I found this recipe to be off in terms of proportions, and a little light on the amount of chicken it called for. I typically make this recipe for my meal prep for the week, so I'm making up to 5 pounds of chicken at a time. This recipe covers about 2 pounds, but can very easily be doubled or tripled to accommodate more chicken.
Ingredients
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- 2 pounds chicken breast, trimmed and cut/pounded thin
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- 1/2 cup olive oil
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- 4 tsp chipotle chili powder
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- 2 tsp chili powder
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- 2 tsp ground cumin
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- 2 tsp smoked paprika
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- 2 tsp granulated onion
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- 2 tsp garlic powder
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- 2 tsp salt
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- 1/2 tsp pepper
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- 1/4 cup lime juice
Directions
- Add all ingredients to a large tupperware container or mixing bowl with a lid.
- Mix ingredients thoroughly, add chicken and toss to coat completely.
- Refridgerate for 30 min to 24 hours, allowing chicken to rest for 20-30 minutes at room temperature prior to grilling.
- Grill for about 20 minutes, until cooked thoroughly. Allow to rest at room temperature for about 10 minutes before cutting and/or serving.