Chipotle Chicken Steak Marinade Recipes

CHIPOTLE CHICKEN MARINADE

Steps:

• Place all ingredients, except chicken, into the blender or small food processor and puree for a few moments. Pour the marinade over chicken in an airtight container or large ziploc bag and shake to coat each of the pieces.
• Place in the refrigerator and turn the chicken (or flip the bag) a couple times over the next few hours. I let mine marinate for about 6 hours.
• When you are ready to cook the chicken, remove from the refrigerator about 30 minutes prior to cooking. Enjoy!

CHIPOTLE CHICKEN MARINADE

Steps:

• Combine adobo sauce, olive oil, lime juice, cumin, onion powder, garlic powder, salt, and pepper in a small mixing bowl. Stir together.
• Pour marinade in a Ziplock bag.
• Add the chicken and press out any air in the bag and seal.
• Massage the marinade into the chicken through the bag.
• Refrigerate for at least 4 hours before use. A 24-hour marinade will yield the best results for marinade flavor.

CHIPOTLE BEEF/CHICKEN MARINADE RECIPE - (4.5/5)

Steps:

• Blend in food processor until smooth. I slow cook my meat in a crock pot then cooled it before coating with this marinade. I can use this right away for burritos or fajitas or store for future use. A little goes a long way and it comes in handy for quick dinners.

CHIPOTLE STEAK (COPYCAT)

Steps:

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE CHICKEN CHEESESTEAKS

Steps:

• Heat 10- to 12-inch cast-iron skillet over medium heat. Add 1 teaspoon of the oil. Pound chicken between 2 sheets of plastic wrap or waxed paper until thin. Cut into small strips; place in skillet. Cook 5 minutes or until no longer pink; remove from skillet to plate.
• Heat remaining teaspoon oil in same skillet. Add onion, bell pepper, garlic and thyme; cook 2 to 3 minutes or until onion and bell pepper are soft.
• Stir in chile, adobo sauce, fajita seasoning mix and 1 tablespoon of the water; cook 1 to 2 minutes. Return chicken to skillet; cook 1 minute longer, adding remaining water if needed so fajita seasoning completely coats chicken. Remove from heat; stir in cheese until melted.
• Divide mixture among buns.

MEXICAN CHIPOTLE MARINADE

Steps:

• In a small saucepan, combine the chipotles and their sauce with the rest of the ingredients.
• Simmer over high heat until reduced by one third,about 3 minutes.
• Transfer contents of the pan to a blender.
• Puree until smooth.
• Note:Marinate chicken or pork for 2 hours in 1/4 of the marinade.
• Grill pork chops or chicken.
• Serve with the leftover sauce.

CHIPOTLE STEAK FAJITAS

Steps:

• In work bowl of a food processor, combine garlic and chilies; pulse to form a chunky paste.
• Add lime juice, oregano, chili powder, beer and olive oil. Pulse to combine.
• Place steak in a shallow dish or large zip-top plastic bag. Add marinade and turn to coat. Cover and refrigerate for at least 3 hours or overnight.
• Heat grill to medium-high. Brush excess marinade from steak and season well with salt and pepper. Grill until medium-rare to medium. Set aside and let rest, covered loosely with foil, for 10 minutes before slicing.
• Meanwhile, heat a large sauté pan over high heat. Add enough oil to lightly coat pan.
• When oil is hot, add peppers and onion; season with salt and pepper. Cook quickly, stirring constantly, until vegetables are just softened and starting to brown. Remove from heat.
• Cut steak into thin slices across grain. Top with peppers and onion.
• Serve with tortillas and your favorite toppings.

CHIPOTLE CHICKEN

Steps:

• Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.