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Categories:Viewed: 73 - Published at: 6 years ago
Ingredients
- 2 whole Canned Chipotle Peppers, Chopped
- 1/2 teaspoons Cumin Powder
- 1- 1/2 Tablespoon Soy Sauce
- 1 whole Lime, Juiced
- 1 teaspoon Salt
- 1/2 teaspoons Cracked Black Pepper
- 1 Tablespoon Honey
- 1/4 cups Light Brown Sugar
- 1 Tablespoon Oil
- 4 whole Boneless, Skinless Chicken Breasts
- 1/4 cups Water
Method
- Add everything but the chicken and water into a mixing bowl.
- Add the chicken into a gallon-sized sealable bag, then add in the marinade.
- Seal the bag, squish the ingredients around to coat the chicken, put the bag into a dish and put it into the refrigerator.
- Let this marinate for four hours or preferably overnight.
- For this recipe you can pick your preferred methodyou can grill, bake, or pan sear (which is the route I took on this as it was pretty darn cold outside).
- Heat a large, non-stick skillet on medium, to medium high heat.
- When pan is hot remove the chicken from the marinade and add the chicken into the pan.
- Cook until the first side is nicely seared.
- Flip it over and cook another few minutes, until the other side is seared.
- Then add in the water, reduce the heat, cover, and continue to cook for about 10 more minutes before removing it from the heat.
- Remove the chicken from the pan and onto a cutting board, or plate, and cut into bite sized pieces.
- Return it back to the skillet to keep the chicken warm, and bathe in the sauce.
- When you are ready to serve, add chicken to your tacos, sandwiches, or salad.
- These chipotle chicken tacos were perfectly balanced with sweet, heat, and tang.
- I hope you enjoy!
