Chipotle are smoked ripe jalapenos. They are available dried, but most commonly canned in adobo sauce. They are spicy so the final quantity used is up to the cook. I judge the quantity in this recipe as spicy, but not overly hot.
1 to 2 skinless half chicken breasts
1/4 yellow onion, cut into large pieces
1 large garlic clove
2 tablespoons chipotle in adobo
3 tablespoons canola oil
1 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt to taste
Place the chicken breasts between two sheets of plastic wrap and pound to a thickness of approximately 1/2 inch. Combine the next 6 ingredients (onion through cumin) in a food processor and process to a smooth paste.
Transfer the chipotle paste to a zip-top plastic bag along with the chicken breasts. Zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Kneed the bag to evenly coat the chicken with paste. Marinate refrigerated for 2 to 4 hours. Prepare the grill for medium-hot indirect cooking. Remove the chicken from the zip-top bag and brush off excess marinade.
Season to taste with salt. Grill the chicken covered directly over the fire for 3 minutes per side, lid closed, and then move to indirect. Grill for an additional 3 to 4 minutes, or until done.