Recipe for the ancho chile marinade used at the Chipotle Grill Restaurant. Source: Chef Staci Raymond – Chipotle Mexican Grill, Phoenix, Arizona. This is the perfect marinade for chicken, everyone will wonder where you got the recipe.
2 ounces. dried ancho chilies
1 teaspoons black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped or 2 teaspoons dried Mexican oregano
6 cloves garlic
1/2 red onion, quartered
1/4 C. vegetable oil
4 chicken breasts or meat of choice
Soak dried chilies in water overnight or until soft; remove seeds. Place ingredients, except meat, in a food processor; process until smooth. Spread mixture over the chicken; refrigerate at least 1 hour, up to 24 hours.
Heat grill to 400 degrees, or if cooking inside, heat a small amount of oil in a skillet or grill pan over high heat. Season chicken with salt. Grill chicken breasts until cooked through.
You can get more Chipotle Mexican Grill Recipes here at CopyKat.com, the internet’s home of the best free copycat recipes.
Combined with the rice recipe (to make a chicken bowl) and all the other toppings I normally get at Chipotle, this tasted exactly like Chipotle! Thanks for the recipe! My husband couldn’t even taste the difference. Yes, it can get expensive, but if there is not a Chipotle around, it is definitely worth it! 
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