Ancho Chile Marinade For Meat Ala Chipotle

1. Soak dried chilis overnight in water until soft.

2. Remove seeds.

3. Add all ingredients, except chicken to a food processor, puree until smooth.

4. Spread mixture evenly over chicken and refrigerate at least 1 hour, but up to 24 hours.

5. Heat grill to 400°F.

6. Salt chicken breasts to taste.

7. Grill for about 4 minutes per side, until done.

8. Garnish with fresh cilantro.

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Nutrient	Quantity
Total fats	223.0245 g
Protein	391.1755 g
Carbohydrates	13.078 g
Energy	3694.6155 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5051 g
Water	1376.9162 g
Aspartic acid	33.895 g
Calcium, Ca	390.8566 mg
Lutein + zeaxanthin	127.342 g
Fiber, total dietary	4.4919 g
Carotene, beta	68.35 g
Niacin	180.7887 mg
Vitamin A, RAE	458.1702 g
Arginine	23.5045 g
Riboflavin	1.6846 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0408 g
Fatty acids, total saturated 20:1	1.8144 g
Glutamic acid	56.1075 g
Sodium, Na	1186.7474 mg
Fatty acids, total saturated 16:1 undifferentiated	9.0824 g
Total lipid (fat)	223.0245 g
Manganese, Mn	1.0225 mg
Fructose	1.1051 g
Proline	17.4539 g
Fatty acids, total saturated 16:0	39.9327 g
Fatty acids, total saturated 8:0	1.8008 g
Sucrose	0.8471 g
Choline, total	1261.4636 mg
Sugars, total	3.6521 g
Serine	13.2718 g
Fatty acids, total saturated 10:0	2.0175 g
Fatty acids, total saturated 18:0	11.3844 g
Fatty acids, total saturated 20:4 undifferentiated	0.9367 g
Vitamin B-6	9.8495 mg
Selenium, Se	311.4884 g
Ash	19.8607 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	63.838 g
Pantothenic acid	14.7734 mg
Phenylalanine	14.8625 g
Copper, Cu	0.9491 mg
Betaine	160.5374 mg
Thiamin	1.261 mg
Retinol	452.4492 g
Methionine	10.2263 g
Iron, Fe	16.819 mg
Carbohydrate, by difference	13.078 g
Phosphorus, P	3294.7206 mg
Folate, total	110.8859 g
Tocopherol, gamma	2.7047 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1944 g
Lycopene	0.46 g
Alanine	21.5976 g
Cholesterol	1189.5311 mg
Valine	18.5711 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	32.5321 g
Glycine	22.3416 g
Carotene, alpha	1.476 g
Glucose (dextrose)	1.6955 g
Fatty acids, total saturated 14:0	10.3947 g
Zinc, Zn	15.4065 mg
Isoleucine	19.3329 g
Tocopherol, delta	0.0552 mg
Fatty acids, total saturated 12:0	25.8133 g
Fatty acids, total polyunsaturated	36.6487 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	27.9226 g
Tocotrienol, alpha	0.0515 mg
Vitamin A, IU	1678.8362 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1882 g
Folate, DFE	110.8859 g
Tryptophan	4.3248 g
Vitamin C, total ascorbic acid	6.058 mg
Phytosterols	78.071 mg
Galactose	0.0124 g
Fatty acids, total polyunsaturated 18:1 c	0.0576 g
Fatty acids, total saturated 6:0	0.1093 g
Tyrosine	12.4504 g
Vitamin B-12	6.7356 g
Vitamin K (phylloquinone)	54.9053 g
Fatty acids, total saturated	92.9105 g
Histidine	11.3633 g
Fatty acids, total monounsaturated	75.6423 g
Threonine	15.8086 g
Folate, food	110.8859 g
Vitamin D (D2 + D3)	7.2575 g
Cryptoxanthin, beta	0.995 g
Vitamin E (alpha-tocopherol)	8.394 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3816 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	493.0592 mg
Lysine	31.3647 g
Potassium, K	4344.9179 mg
Cystine	4.9844 g
Fluoride, F	1.6666 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Chicken breast	4	3120.7192	0	167.8294
Cumin powder	2 teaspoons	50.4333	0	0.2833
Oregano	2 tablespoons	15.9	4.1352	0.2568
black pepper	1 teaspoon	5.773	1.4708	0.075
Vegetable oil	0.25 cup	469.79	0	54.5
Garlic Clove	6	50.4333	0	0.2833
red onion	0.5	32	7.472	0.08
ancho chile	2 ounces	50.4333	0	0.2833