Tantalize your taste buds with the smoky, spicy flavors of Ancho Chile Marinade for Chicken, a culinary journey that promises an explosion of Mexican-inspired zest. This marinade, crafted with the richness of ancho chiles, garlic, cumin, oregano, and a touch of sweetness from honey, infuses chicken with a deep, savory essence that will leave you craving more. Discover three delectable recipes that showcase the versatility of this marinade:
1. **Grilled Ancho Chile Chicken:** Fire up the grill and let the aroma of charred chicken fill the air. This recipe takes you on a smoky, flavorful adventure, where chicken breasts or thighs, marinated in the ancho chile blend, are grilled to perfection. The result is a tender, juicy chicken with a crispy exterior that will have you coming back for seconds.
2. **Ancho Chile Chicken Tacos:** Embark on a taste sensation with these tantalizing tacos. Marinated chicken is grilled or pan-fried and nestled in warm tortillas, topped with a symphony of fresh ingredients like avocado, cilantro, onion, and salsa. Each bite is a fiesta of flavors that will transport you to the heart of Mexican cuisine.
3. **Ancho Chile Chicken Enchiladas:** Indulge in the comforting goodness of enchiladas. Marinated chicken is slow-cooked in a rich, flavorful sauce, then wrapped in corn tortillas and smothered in melted cheese. Baked to perfection, these enchiladas are a symphony of textures and flavors that will warm your soul and satisfy your cravings.
Prepare to embark on a culinary adventure with Ancho Chile Marinade for Chicken. Each recipe offers a unique expression of Mexican-inspired flavors, promising a delightful experience with every bite.
COPYCAT CHIPOTLE® CHICKEN
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 18h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g
GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE
Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
- Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
- Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
Steps:
- Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
ANCHO-LIME MARINATED BBQ CHICKEN
Provided by Food Network
Categories main-dish
Time 12h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the chickens into legs, thighs, breasts, and wings and place in a large pan. Whisk together the remaining ingredients in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
- Preheat the grill. Place the chicken pieces on the grill at a 45 degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Make sure to season the chicken with salt while it's cooking. Once the internal temperature reaches 165 degrees F, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving.
CHIPOTLE MEXICAN GRILL ANCHO CHILE MARINADE FOR MEAT RECIPE
I love Chipotle Mexican restaurant but it can get expensive to eat there. I found this recipe on recipegoldmine.com courtesy of Steve Ells, CEO of Chipotle Mexican Grill. Enjoy!
Provided by Iron Woman
Categories Mexican
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth.
- Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.
- Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes per side, depending upon thickness, until done.
- Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.
CHICKEN ENCHILADAS WITH ANCHO CHILE CREAM SAUCE
This is my "signature" dish. Always get raves on them. They are a bit time consuming, especially if you decide to make your own Pico de Gallo and Guacamole, but well worth it. I sip on a margarita to make the experience most authentic! * I find that I barely have enough cream sauce, you might consider doubling it for ease. * Here is a recommendation for the order of prepping things... *Start chiles soaking (30 minutes) *Cook chicken (I just boil chicken thighs in chicken stock...they need to cool before you can shred the meat) *Drink Margarita *Butter 13x9x2 baking dish *Preheat oven to 350°F *Slice and sauté mushrooms *Drink Margarita *Make sauce *Make filling *Assemble *Cook and eat (and drink Margarita)!
Provided by Mrs Goodall
Categories Chicken
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Ancho Chile Cream Sauce:.
- Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
- Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
- Combine cream and chile puree in heavy skillet.
- Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
- Enchilada Filling:.
- Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
- Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
- Assembly:.
- Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
- Repeat. May need another small glass dish for all enchiladas.
- Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
- Serve with sour cream, guacamole and pico de gallo.
ANCHO CHILE MARINADE
You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do!
Provided by cervantesbrandi
Categories Meat
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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, 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.
Tips:
- Choose ancho chiles that are dried and have a deep red or brown color. Avoid any chiles that are cracked or have holes.
- Toast the ancho chiles in a dry skillet over medium heat for a few minutes, or until they are fragrant. This will help to release their flavor.
- Soak the ancho chiles in hot water for at least 30 minutes, or until they are softened. This will make them easier to blend.
- Use a blender or food processor to puree the ancho chiles with the other marinade ingredients until smooth.
- Marinate the chicken in the ancho chile marinade for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the chicken.
- Cook the chicken over medium heat until it is cooked through. The cooking time will vary depending on the method you are using.
- Serve the chicken with your favorite sides, such as rice, beans, and tortillas.
Conclusion:
Ancho chile marinade is a delicious and easy way to add flavor to your chicken. It is perfect for grilled, roasted, or baked chicken. The marinade is made with a combination of ancho chiles, garlic, onion, cumin, and oregano. These ingredients work together to create a complex and flavorful marinade that will tenderize the chicken and give it a beautiful red color. Whether you are a beginner or an experienced cook, this ancho chile marinade is sure to become a favorite in your kitchen.
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