1 cup fresh orange juice
1/4 cup fresh lime juice
5 canned chipotle chilies, minced plus
1 Tbsp of juice (see note)
4 cloves garlic, minced (4 tsp)
1 tsp freshly grated orange zest
2 tsp dried oregano
1 tsp cumin seeds
2 Tbsp wine vinegar
1/2 tsp freshly ground pepper
1/2 tsp salt
Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains. Place this and the remaining ingredients in a blender and purée to a smooth paste.
Spread this paste on the food to be marinated. Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice.
Marinated food may be sautéed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven.
Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat.
Note: Chipotles have a unique smokey flavor and are frequently sold canned in tomato paste, but you may also find them dried. If you use dried chipotle chilies for this recipe, soften them in hot water for a few minutes, drain slightly, and add 2 Tbsp of tomato paste.
source: High Flavor Low-Fat Cooking by Steven Raichlen 1992
I've used this to marinate cut up pieces of boneless chick breast, then stir-fried them in a wok and put them in small freezer bags for use in other recipes. (These chipotle chicken pieces even make a wild addition to pizza topping.)