Ingredients
1/2
cup chopped white onion
1/4
cup chopped canned chipotle chiles in adobo sauce
1/4
cup water
4
cloves garlic
1
tablespoon packed brown sugar
1
tablespoon cider vinegar
1
teaspoon ground coriander
1
teaspoon ground cumin
1
teaspoon salt
1/2
teaspoon dried oregano
4
boneless skinless chicken breasts (2 lb)
1
container (7 oz) Old El Paso™ Crema Mexicana
Thinly slice radishes
Lime wedges
Fresh cilantro leaves
Preparation
In blender, place onion, chipotle chiles, water, garlic, brown sugar, vinegar, coriander, cumin, salt and oregano. Cover and blend 60 to 90 seconds, stopping to scrape down sides of blender with spatula as needed, until smooth.
Place gallon-size resealable food-storage plastic bag in shallow dish. To plastic bag, add marinade and chicken; seal bag. Turn until chicken is evenly coated. Refrigerate at least 30 minutes but no longer than 2 hours.
Heat gas or charcoal grill. Place chicken on grill over medium heat. Discard any remaining marinade. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Serve chicken with remaining ingredients.
