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El Paso's Texas Chipotle grilled chicken


1/4 cup canned chipotle chile in adobo

3 tablespoons olive oil

2 garlic cloves, pressed

1/2 onion, coarsely chopped

3 tablespoons chopped fresh cilantro

1 teaspoon chili powder

1 teaspoon salt

One 3 1/2-pound chicken, cut into 8 pieces

Nonstick vegetable oil spray


Combine chipotle in adobo, olive oil, and garlic cloves in Cuisinart; puree until paste forms. Add chopped onion, chopped cilantro, chili powder, and salt; processes until onion is finely chopped add fresh lime. Transfer 1/4 cup chipotle mixture to bowl; cover and refrigerate. Arrange chicken pieces in 11x9-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer to platter and serve.



Nutritional Information Per Serving

no nutrition information available

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