You can always tell a good recipe when you open up to the page and it looks like this:
All crusty with spots of food with notes all over it. Page 63, I love you.
I “borrowed” this cook book 7 years ago from Joe’s mom. It is the best recipe for chicken. Ever. I wish I could claim this recipe as my own.
It’s all about the marinade. Marinade as little as 3 hours and as long as 24 hours.
To a blender add, 1/3 C chipotle adobo (pureed in food processor first),
1/4 C white wine vinegar and 1/4 C olive oil,
1/2 C orange juice. Recipe calls for 1/4 C OJ and 1/4 C pineapple juice, but let’s be real here, who ever has pineapple juice on hand? If you do, use it.
2 Tablespoons of chopped yellow onion,
2 cloves minced garlic,
2 teaspoons of salt,
1/4 teaspoon of white pepper-I didn’t have this so I used black pepper,
Add a bay leaf.
Cut 3 chicken breasts into strips.
Pour marinade over chicken.
Cover with foil. Put it in the fridge and fuhhgetttabowtit…..till dinner time.
Skewer. Drizzle with a little bit of oil so it doesn’t stick to the grill.
Grill. I always use metal skewers now.
You can serve this with Spanish rice, put it in a salad, make a lovely mango salsa, or do like us and serve it with ranch dipping sauce, pico, and guac.