Slow Grilled Chipotle Chicken Recipes

Steps:

• Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
• Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
• Reduce heat and add garlic; cook for 1 minute.
• Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
• Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
• Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
• Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
• Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
• Preheat oven to 450°F with rack in middle.
• Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

Steps:

• Add all ingredients into the work bowl of a food processor.
• Process until pureed.
• Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
• Grill chicken for 6-8 minutes per side.

Steps:

• Open the cans of beans. Drain all liquid from the cans and give the beans and pour them into a colander. Give them a rinse and set aside.
• Peel sweet potato and chop into ½-inch pieces.
• Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
• When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
• Serve in bowls and top with cilantro if you like. Refrigerate leftovers in an airtight container.

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

Steps:

• Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

Steps:

• Marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1/2 cup water stirring to combine.
• Place chicken in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
• Cook Chicken:.
• Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks.
• Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.

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.

Steps:

• Start a charcoal, wood or gas fire in a grill big enough to bank coals to one side once they get hot. With a gas grill, turn heat to high on one side and leave other side off; if there are three burners, you can set the two side ones to medium or even low and cook in the middle. When grill is hot, put chicken on least hot part, skin-side up, and cover grill. Let chicken cook for about 20 minutes.
• When bottom of chicken is lightly seared and meat is beginning to look cooked, turn meat over in the same part of grill. Cover again and check after about 10 minutes. When skin is lightly browned, turn again. Continue to cook in the least hot part of grill until chicken looks close to done.
• At this point, you can set chicken aside for a couple of hours, if you wish. When ready to serve, move chicken to hot side of grill. With a gas grill, simply ignite the burner that is under chicken. Cook attentively, turning chicken until it is brown and crisp all over, 5 to 10 minutes. Serve hot, warm or at room temperature; just before serving, drizzle with lemon juice and sprinkle with salt and lots of pepper. Serve, if you like, with chipotle-peach salsa.