Chipotle Mexican Grill Ancho Chile Marinade For Meat Recipe

1. Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth.

2. Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.

3. 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.

4. Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.

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Nutrient	Quantity
Total fats	222.7412 g
Protein	379.9555 g
Carbohydrates	13.078 g
Energy	3644.1822 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4955 g
Water	1332.4329 g
Aspartic acid	33.895 g
Calcium, Ca	323.9899 mg
Lutein + zeaxanthin	127.342 g
Fiber, total dietary	4.4919 g
Carotene, beta	68.35 g
Niacin	180.1654 mg
Vitamin A, RAE	441.1702 g
Arginine	23.5045 g
Riboflavin	1.5996 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	1148.2141 mg
Fatty acids, total saturated 16:1 undifferentiated	9.0739 g
Total lipid (fat)	222.7412 g
Manganese, Mn	1.0225 mg
Fructose	1.1051 g
Proline	17.4539 g
Fatty acids, total saturated 16:0	39.8817 g
Fatty acids, total saturated 8:0	1.8008 g
Sucrose	0.8471 g
Choline, total	1224.6303 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	11.3646 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	9.7815 mg
Selenium, Se	301.9684 g
Ash	19.1807 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	63.7966 g
Pantothenic acid	14.7734 mg
Phenylalanine	14.8625 g
Copper, Cu	0.8074 mg
Betaine	160.5374 mg
Thiamin	1.193 mg
Retinol	435.4492 g
Methionine	10.2263 g
Iron, Fe	16.0257 mg
Carbohydrate, by difference	13.078 g
Phosphorus, P	3192.7206 mg
Folate, total	102.3859 g
Tocopherol, gamma	2.7047 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Lycopene	0.46 g
Alanine	21.5976 g
Cholesterol	1161.1978 mg
Valine	18.5711 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	32.5134 g
Glycine	22.3416 g
Carotene, alpha	1.476 g
Glucose (dextrose)	1.6955 g
Fatty acids, total saturated 14:0	10.3936 g
Zinc, Zn	14.8398 mg
Isoleucine	19.3329 g
Tocopherol, delta	0.0552 mg
Fatty acids, total saturated 12:0	25.8133 g
Fatty acids, total polyunsaturated	36.5524 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	27.9226 g
Tocotrienol, alpha	0.0515 mg
Vitamin A, IU	1622.1695 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	102.3859 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	6.1689 g
Vitamin K (phylloquinone)	54.8486 g
Fatty acids, total saturated	92.8385 g
Histidine	11.3633 g
Fatty acids, total monounsaturated	75.5924 g
Threonine	15.8086 g
Folate, food	102.3859 g
Vitamin D (D2 + D3)	7.2575 g
Cryptoxanthin, beta	0.995 g
Vitamin E (alpha-tocopherol)	8.1107 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	481.7259 mg
Lysine	31.3647 g
Potassium, K	4214.5846 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	0	0	0
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	0	0	0
red onion	0.5	32	7.472	0.08
ancho chile	1 package	0	0	0