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67 lines
1.8 KiB
67 lines
1.8 KiB
\documentclass[10pt,letterpaper]{article}
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\usepackage[letterpaper, margin=1in]{geometry}
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\usepackage[utf8]{inputenc}
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\usepackage{amsmath}
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\usepackage{amsfonts}
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\usepackage{amssymb}
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\usepackage{gensymb}
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\usepackage{units} % Get nice fractions
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\author{Kenneth John Odle}
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\title{Copycat Chipotle Chicken}
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\begin{document}
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\begin{LARGE}
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\textbf{Copycat Chipotle Chicken}
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\end{LARGE}
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\hrulefill
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\bigskip
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\begin{large}
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\textbf{Ingredients}
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\end{large}
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\bigskip
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For the marinade:
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\begin{itemize}
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\item \nicefrac{1}{2} cup beer
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\item \nicefrac{1}{2} onion, roughly chopped
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\item 2 cloves garlic, roughly chopped
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\item 1 chipotle chili in adobo, stemmed
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\item 1 Tbs adobo sauce
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\item 2 Tbs fresh lime juice
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\item 2 tsp chili powder
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\item 1\nicefrac{1}{2} tsp ground cumin
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\item 1 tsp dried Mexican oregano
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\item 1 tsp salt
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\item \nicefrac{1}{2} tsp black pepper, freshly ground
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\item 2 Tbs canola or other neutral oil
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\end{itemize}
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\medskip
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For the chicken:
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\begin{itemize}
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\item 2 pounds boneless, skinless chicken thighs
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\item 1 Tbs canola or other neutral oil with a high smoke point
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\end{itemize}
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\bigskip
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\begin{large}
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\textbf{Method}
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\end{large}
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\begin{enumerate}
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\item Add all the ingredients for the marinade to a blender and blend until smooth.
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\item Combine the chicken thighs and the marinade in a covered container, making sure the entire surface of the chicken is covered with marinade. Marinate in the refrigerator a minimum of four hours or overnight.
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\item Drain the chicken preheat the grill.
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\item Brush the chicken with the 1 Tbs canola oil. Season with salt and pepper to taste.
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\item Grill until the chicken is thoroughly cooked, approximately 8-10 minutes. Make sure the internal temperature is 165\degree F.
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\item Allow the chicken to cool slightly, and then cut into bite-sized pieces. Serve warm.
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\end{enumerate}
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\bigskip
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\end{document}
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