Ingredients

1/4 cup diced chipotles in adobo, or 2 whole chipotles + 2 tablespoons adobo sauce
2 teaspoon cumin
1 teaspoon chili pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
3/4 teaspoon dried oregano
2 tablespoons olive oil, or avocado oil
1/4 large red onion, roughly chopped (about 1/2 cup)
4 teaspoons minced garlic
2 tablespoons lime juice, (1 lime)
4 boneless skinless chicken breasts

Directions

Place all of the ingredients, except for the chicken, in the bowl of a food processor or blender. Process on high speed until a smooth paste forms.

Pour the marinade over the chicken breasts and stir to fully coat each chicken breast with the marinade. Cover and refrigerate for at least 1 hour, or up to 3 hours.

Preheat grill or stove top grill pan. Brush grates with additional olive oil, if desired. Remove chicken from marinade and discard excess marinade. Due to the risk of bacterial contamination, do not reuse or consume marinade.

Grill chicken breasts for 8-10 minutes on each side, or until the center of the chicken reaches an internal temperature of 165°F.

Allow cooked chicken to rest for 5 minutes before chopping or slicing into pieces.