I wanted to use my grill since it was a nice day but wanted something healthy-ish. I found this marinade for the chicken and I am so glad I did. It has only 5 ingredients but it packs so much punch! My boyfriend said this was one of the best dishes I had ever made him and I will definitely be making it again.
Make sure to only marinate the chicken for the two hours. After that the lime juice starts to cook the chicken and it throws off the final flavor.
Ingredients:
1/4 cup fresh lime juice
2 garlic cloves, charred and roughly chopped
1 chipotle chile in adobo, coarsely chopped
1 tsp. brown sugar
1/8 cup chicken stock
Kosher salt
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
Cooking spray
4 (8-inch) flour tortillas
1 tablespoon olive oil
2 ounces queso fresco, crumbled, about 1/3 cup
1 batch of Cabbage Slaw (found in another post)
Lime wedges for serving
Direction:
1. Combine the lime juice, garlic, chipotle chile, brown sugar and chicken stock in a blender; season with salt. Mix in blender until well combined and no big chunks are remaining in the marinade.
2. Add the chicken and marinade to a plastic bag, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers that have been soaking in water so they don't burn on the grill.
3. Preheat the grill to medium high heat. Add the chicken to the grill; cook for about 10 minutes, turning skewers occasionally so all sides of the chicken get some nice grill marks.
4. Set up all of the sides and allow people to make their own tacos.
Make sure to only marinate the chicken for the two hours. After that the lime juice starts to cook the chicken and it throws off the final flavor.
Ingredients:
1/4 cup fresh lime juice
2 garlic cloves, charred and roughly chopped
1 chipotle chile in adobo, coarsely chopped
1 tsp. brown sugar
1/8 cup chicken stock
Kosher salt
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
Cooking spray
4 (8-inch) flour tortillas
1 tablespoon olive oil
2 ounces queso fresco, crumbled, about 1/3 cup
1 batch of Cabbage Slaw (found in another post)
Lime wedges for serving
Direction:
1. Combine the lime juice, garlic, chipotle chile, brown sugar and chicken stock in a blender; season with salt. Mix in blender until well combined and no big chunks are remaining in the marinade.
2. Add the chicken and marinade to a plastic bag, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers that have been soaking in water so they don't burn on the grill.
3. Preheat the grill to medium high heat. Add the chicken to the grill; cook for about 10 minutes, turning skewers occasionally so all sides of the chicken get some nice grill marks.
4. Set up all of the sides and allow people to make their own tacos.
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