Once upon a time, many years ago, I stumbled across a food blog from a woman named Chrissy Teigen. Charmed by her witty and sarcastic sense of humor, drawn in by her refreshingly honest writing, and drooling at the food she was creating, I was smitten.
You may know Chrissy Teigen from (in no particular order) her fantastic new cookbook, her incredible modeling career, her co-hosting Lip Sync Battle, her marriage to John Legend, or maybe you’re familiar with her because of her thought-provoking Twitter account and you’re firmly on the Chrissy bandwagon. But for me, I stumbled upon Chrissy first as a food blogger and recipe creator (RIP So Delushious!). The rest I learned from following her food adventures.
I admired her brazen honesty about cooking – the ups, the downs, the failures, her willingness to try new recipes, her ‘nothing is off limits when it comes to food’ attitude, and I’m not even lying when I say that I wanted to try every damn recipe that was on that food blog. And I sure gave it the ol’ college try.
One of the first Chrissy Teigen recipes that I tried was her Chipotle marinade. Spicy and bold on flavor, I immediately knew why she made it by the gallons, but let me warn you, it’s not for the faint of heart.
Made with tequila (or vodka), brown sugar, fresh lime juice, ketchup and most importantly adobo sauce, this sauce packs a punch. The good news is that you can add more brown sugar to tone the spiciness down, but I’ll just be honest – if you’re going to attempt to feed this to someone who is super sensitive to spiciness, they’re going to be really mad at you no matter how much brown sugar you use.
Aside from the taste it’s really easy to make. You literally throw everything in your blender (or in my case, my NutriBullet) and blend until it’s smooth. Taste. Adjust. Re-blend. Then you slather it on some it chicken and bake. It’s easy to make, it’ll make your nose run, it’ll jumpstart your metabolism, and you’ll want more.
As for the bowl meal I paired this with rice and brussel sprouts to keep it healthy and simple. With how powerful this chipotle marinade is I didn’t want to mix flavors as a bowl meal. It would be great with some mashed potatoes in the bowl too if you’re looking for something more filling, but I think you’d be pleasantly surprised with how much rice and brussel sprouts will fill you up (and keep you healthy!).
Let me know what you think of this marinade! Also, if you don’t have Chrissy Teigen’s cookbook Cravings yet, I highly recommend it. It made my Recommended Cookbook’s list for 2016 and the recipes are amazing!
Yields 2 bowls
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 2 chipotle chilies in adobo
- 3 tbsp. tequila or vodka
- 2 tbsp. fresh lime juice
- 1 tbsp. ketchup
- 1 tbsp. adobo sauce, from chipotle can
- 1 clove garlic, chopped
- 2 tsp. light brown sugar, packed + more to reduce spiciness
- 1/4 tsp. salt
- 1 tbsp. olive oil
- 3 chicken breasts
- Garlic powder
- Preheat your oven to 400 degrees.
- Place the chicken breasts in a baking dish and lightly season with salt, pepper and garlic powder.
- In a blender or NutriBullet add all of the ingredients. Blend until smooth.
- Continue to add more brown sugar 1-2 tbsp. at a time and test. Add until desired spiciness is reached.
- Generously place the sauce on top of the chicken and bake for 55 minutes.
- Divide the chicken between each bowl and add sides of your choice. Enjoy!
If the top of the chicken gets dark when baking note that that is a result of the adobo peppers browning and is okay.
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