CHIPOTLE GRILLED CHICKEN BREAST

Steps:

• Combine 1 to 5 chipotle peppers with their sauce, onion, garlic, olive oil, juice of 1 lime, cumin, oregano, and salt in a food processor. Blend until smooth, adding water as needed if too thick. Reserve a small amount of marinade mixture to serve with grilled chicken.
• Combine chicken with marinade in a plastic storage bag. Refrigerate for 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard excess.
• Place chicken breasts on the preheated grill and cook until no longer pink in the center and juices run clear, about 8 minutes per side, being careful not to overcook.
• Remove chicken from the grill and transfer to a plate. Squeeze juice of remaining lime onto chicken and garnish with cilantro. Serve with reserved marinade mixture.