Chipotle Mexican Grill Chicken

CHIPOLTE’S Mexican Grill - Chicken & Marinade

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or small steaks (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.

After marinading, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side for chicken, 8-10 minutes per
side for 3/4" thick steak.

Ron, is this the recipe that is listed in Americas Secret Recipes - Vol 1?

I have bought a marinated chicken (boneless) yesterday, and I froze it. I would cook today, I thaw the chicken about 2 hours by putting the package in the water. I didn’t wanna open up the package then put it in the water as it will wash the sauce away.
When I grill the chicken (using George Foreman), they was no water dripping off at all. Is this common? I just don’t wanna eat a frozen or uncook chicken.