Serves 6
Ingredients
½ cup cider vinegar
2 cloves garlic, minced
1 canned chipotle peppers in adobo sauce, reserving 2 tablespoons sauce
1 tbsp. ground cumin
1 tsp. salt
1 tsp. sugar
2 tbsp. olive oil
6 chicken breasts, boneless and skinless (or substitute thighs, drumsticks, or wings)
½ tbsp. canola oil
¼ cup tomato paste
2 tbsp. light molasses
Directions
In blender, combine vinegar, chipotle peppers, garlic, cumin, salt, and sugar. Blend until smooth. While blending, slowly drizzle in olive oil until incorporated. Place chicken in a zip-top plastic bag with ¼ cup of purée and rub to coat. Seal bag and refrigerate for several hours or overnight. Strain the remaining purée and reserve. Remove chicken from refrigerator and discard bag and marinade. Preheat grill pan (or sauté pan) over medium-high and rub with canola oil. Grill chicken until done, about 6-10 minutes per side. Heat a small saucepan over medium-high. Add tomato paste and cook, stirring constantly, until paste starts to brown, about 4 minutes. Add strained, reserved chipotle purée and molasses. Bring to boil and simmer for 5 minutes. Drizzle grilled chicken breasts with sauce and serve.
Note: Use sauce and shredded chicken breasts as a filling for enchiladas or soft tacos.