• Add adobo sauce, chipotle pepper, red onions, garlic, black pepper, cumin, Mexican oregano, and olive oil to a food processor or blender and puree until smooth. 

  If you like less spice, add less peppers (or even JUST the adobo sauce!). If you add all of the peppers, this will be hot! 7 oz chipotle peppers in adobo sauce, 1 Red onion, 6 cloves garlic, 1 tsp black pepper, 2 tsp ground cumin, 2 tbsp Mexican oregano, ¼ cup olive oil
• Marinate the chicken and refrigerate for at least one hour or up to 24 hours. I love freezing this marinade with the chicken, so it thaws and marinates at the same time. 3 lbs chicken breast

Grill:

• Preheat your grill on medium/high heat. Place the marinated chicken on the grill and cook until the internal temperature reaches 165ºF, about 10 minutes per side.
• Serve warm, or place in individual serving containers for meal prep.

Instant Pot:

• Add your chicken, marinade, and ½ cup of chicken broth (or water) to your Instant Pot. 3 lbs chicken breast, 7 oz chipotle peppers in adobo sauce, 1 Red onion, 6 cloves garlic, 1 tsp black pepper, 2 tsp ground cumin, 2 tbsp Mexican oregano, ¼ cup olive oil
• Close and lock the lid and turn the pressure valve to sealing select Pressure Cook (high) and set the cook time for 12 minutes.
• When the cook time is complete, allow the pressure to release naturally. Once the pressure valve drops remove the lid and slice chicken.
• Serve warm, or place in individual serving containers for meal prep.

Oven:

• Preheat your oven to 350°F, cook the chicken until it reaches an internal temperature of 165°F, about 30 minutes.
• Serve warm, or place in individual serving containers for meal prep.