Description
Another hit from America’s Test Kitchen! A wonderful marinade, and a perfect compliment to a super tasty, protein-filled dinner bowl – we constructed ours with some lightly dressed Guacamole Salad – enjoy!
Ingredients
1/3 c. freshly squeezed lime juice AND 1/4 c. avocado oil
1/2 c. chopped cilantro AND 1 T. honey
2 chipotle chiles, chopped + 1 T. adobo sauce (from the chile can)
3 or 4 cloves of garlic, minced AND 2 t. cumin
1 t. EACH kosher salt AND freshly ground pepper
~ 4 large, lightly pounded (for even thickness) chicken breasts OR ~ 2 lbs. boneless, skinless chicken thighs – I used breasts this time
Optional – Pickled Onions – 1 small red onion, thinly sliced into a glass bowl and tossed with lemon juice, salt and a titch of sugar – these are so easy to put together you can always have them in your fridge!
Instructions
In a small bowl, whisk together the lime juice through salt and pepper to make the marinade. Add the chicken you’re using to a large Ziploc bag, pour in all the marinade, massage the chicken to make sure it’s well covered, zip the bag tightly and place in the fridge for about a half hour if you have the time. Now’s a good time to light the grill (Brock used the charcoal grill with added hickory) and throw together a salad – again, highly recommend Guacamole Salad.
When you’re ready to get cooking, remove the chicken from the marinade, shake off any excess and grill on medium-high heat, a few minutes per side, until the thickest portion of each breast or thigh registers 165 degrees. Remove the chicken and allow it to rest for 5 to 10 minutes before slicing into manageable slivers or bites and building your bowl (or sandwich!). This is also a great dinner to liberally sprinkle on some quick pickled red onions.