Easy Baked Chipotle Chicken

Easy Baked Chipotle Chicken

Ingredients

Serves 6

2 skinless, boneless chicken breasts

½ medium onion, coarsely chopped

3 garlic cloves

2 tablespoons adobo sauce from a can of Chipotle peppers

2 tablespoons ancho chile powder (if you can’t find ancho chile powder you can use 1 tablespoon of regular chili powder)

2 tablespoons vegetable oil

2 teaspoons ground cumin

2 teaspoon ground oregano

2 teaspoons salt

½ teaspoon ground black pepper

Directions

In the bowl of a food processor (or blender) place onion, garlic, adobo sauce, ancho chile powder, vegetable oil, cumin, oregano, salt, and pepper. Pulse until smooth and creamy.

Pour mixture into a measuring cup and add enough water to reach 1 cup.

Place chicken breasts in a shallow container (or in a Ziploc bag) and pour marinade over it.

Refrigerate for at least 30 minutes (overnight for fullest flavor).

Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a 9x13-inch baking dish.

Remove chicken breasts from marinade and place them in the prepared baking dish. Cover with foil and bake for 15 minutes.

Remove with foil, baste with juices, and bake uncovered for further 15 minutes or until the chicken is cooked through (the temperature should register 165°F on an instant-read thermometer.)

Cooking time depends on how big the chicken breasts are and how hot is your oven. What matter most is that the chicken is thoroughly cooked.

Place cooked chicken on a cutting board and tent with foil for 10 minutes.

Slice and serve with your favorite sides or in tortillas.