

- 2-3 lbs. boneless skinless chicken breasts
- 1/2 cup brown sugar
- 1 can (8 oz.) chipotle peppers in adobo sauce
- 1/2 cup canola oil
- 2-3 cloves garlic, minced
- 2 1/2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1/4 cup water
- 1/2 cup cilantro, chopped
- Put all of the marinade ingredients into a blender or food processor and puree until smooth. Place the chicken breasts into a ziploc bag and pour 3/4 of the marinade over the chicken. Zip the bag closed and keep the chicken into a fridge to marinade. Keep the other portion of the marinade to baste the chicken with once it is cooked. When ready to cook the chicken, grill the chicken on a hot grill until golden brown on both sides. Cook until the center of the chicken is cooked through. When chicken is cooked, place on a plate or in a bowl and pour the extra marinade over the grilled chicken. Serve the chicken with the cream sauce.
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