Copy cat recipe for chipotles chicken marinade.
Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over meat and refrigerate at least one hour and up to 24 hours. Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done. Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 96 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 95.2mg | 3 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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