Trim fat from meat. Place meat in a plastic bag set in a shallow dish. For sauce, remove any stems from peppers.
In a food processor or blender container combine chipotle peppers and adobo sauce, orange juice, onion, oregano, lime juice, honey, oil, salt, and garlic.
- 1 tablespoon Honey
- 1 tablespoon Cooking Oil
- 1/2 teaspoon Salt
- 1/2 cup Orange Juice
- 4 Canned Chipotle Peppers (in adobo sauce)
- 3 cloves Garlic (minced)
- 2 tablespoons Lime Juice
- 2 tablespoons Snipped Fresh Oregano or 2 teaspoons Crushed Dried Oregano
- 1/4 cup Coarsely Chopped Onion
Process or blend until nearly smooth. Pour over meat and seal bag. Marinate for 2 hours turning bag occasionally (do not marinate for over 2 hours, the citrus causes the meat to turn mushy).
Test for medium heat above the drip pan. Place meat on grill, above pan. Cover and grill for 30 to 35 minutes until done.
Drain meat, and discard the marinade. Arrange hot coals around the drip pan.