Southwest Chipotle Chicken

Grilled Chicken and Marinade

  • 4lbs of boneless skinless chicken breast or thighs
  • 28oz can of green chili enchilada sauce

Place chicken in a bowl, pour enchilada sauce over chicken cover and refrigerate for several hours. 

Grill on medium heat for 6-8 minutes each side until the internal temperature of cooked chicken reaches 165-180 degrees.


  • 1 can of chipolte peppers in adobe sauce
  • 2 tablespoon honey
  • 1 cup of olive oil
  • 4 garlic cloves
  • 1/2 cup lime juice
  • 1 teaspoon of salt

I start out with 3/4 of a can of the chipotle peppers and add more if I desire it to be spicier. Then, I pour all of the ingredients in to my blender or food processor and blend for 20-30 seconds. Make sure you taste the  dressing. According to your preference you may want to add more of the ingredients to taste. Often the chipotle peppers vary so you may want to adjust the flavors based on that. 
Although you only need about 1/2 of the dressing, I always serve the remainder dressing on the side (specifically for Ryan he likes lots of spice.) 

Southwest Pico

  • 1 pack frozen corn thawed and drained
  • 1 15 oz can of black beans rinsed and drained
  • 1/2 bunch of cilantro chopped up finely
  • 4-6 roma tomatoes chopped
  • 1/2 red onion chopped
  • 3-4 avocados chopped
  • 1 teaspoon of salt
  • 1/2 teaspoon of garlic

First, I pour all of the ingredients in a bowl. Then I lightly toss with dressing until it is the consistency and taste I love . Once I find what I'm looking for, I place it in the refrigerator until it is time to serve. 

Side Note: I've substituted the tomatoes and added mangos, it's very yummy!

Bread & Butter Pickles

All Natural Pumpkin Spice Creamer