Mexican Chicken Adobo Marinade

This is one of my favorite marinades, not to spicy and its awesome in quesadillas! This recipe is varied, depending on whos making it. This is my version. Enjoy.

Mexican Chicken Adobo Marinade



1 pound boneless skinless chicken breasts
3 Guajillo chiles~ Stems removed, toasted lightly
3 Arbol Chiles~ Stems removed, toasted lightly
4 Garlic Cloves
1/2 Teaspoon Cumin
1/8 Teaspoon Coriander
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Mexican Oregano
2 Tablespoons Cider Vinegar
1/4 Cup Water
Salt to taste (about 1/2 teaspoon)

1.Place toasted chiles, galic, cumin, coriander, cloves, oregano, water, vinegar and salt into blender; blend until smooth.
2.Pound chicken to about 3/4 inch thickness. Rub marinade in chicken generously, pouring extra over top. Cover and let stand at room temperature for 1 hour. Or refridgerate for up to 1 day. Bring to room temperature if necessary.
3.Heat grill to medium-high and grill chicken turning once, until charred in places and cooked through. About 10 minutes. Remove chicken and wrap in foil and let stand 5minutes before slicing and serving.

I like to thow mine into quesadillas! Which are pretty basic, just tortillas, this cooked chicken and oaxaca cheese, then grill or cook on the griddle.