Categorized | Recipes

Fire-Roasted Bell Pepper Chipotle Marinated Chicken over Rice

By Duane Pemberton

For this recipe, I took four skinless, boneless chicken breasts and marinated them, then served them over my own spanish-style rice with a side of grilled zucchini.


  • 2 Cups olive oil
  • 4 tablespoons of kosher salt
  • 2 tablespoons of fresh-ground black pepper
  • 4 chipotle peppers
  • 2 red bell peppers
  • 2 tablespoons of dijon mustard
  • 4 cloves of garlic
  • juice of 2 limes
  • 1 bunch of cilantro

Roast the bell peppers in the oven, on a gas cooktop or on your outdoor grill until charred all over. Place in a bowl and cover with plastic-wrap and let rest for 20 minutes – after that time is up, take a paper towel and wipe off the charred skin.

Combine all the ingredients into a blender and blend on high for approx. 90-seconds, set aside.

In a freezer bag, combine the 4 chicken breasts and marinade and allow to sit in the refrigerator for at least an hour – 3-6 hours would be idea.

Grill on medium heat until 160°.

Spanish-style rice:
  • 2 cups of rice (I used brown)
  • 4 cups of water
  • 1 onion, chopped
  • 1-can of quality chopped tomatoes (or 4-5 fresh Roma tomatoes chopped)
  • 2 tablespoons of chili powder
  • 2 tablespoons of paprika
  • 1 tablespoon of cumin
  • 1 tablespoon of coriander
Cook rice per package instructions or until tender, adding all of the ingredients into the pot.