I make this recipe A LOT because it is Cy's favorite dish and one of mine as well. It has so many delicious components and when added all together it is delicious.
Chipotle Chicken
INGREDIENTS
For the Chicken
Juice of 2 limes
1/2 Cup of Canola Oil
1 Tsp Sea Salt
3/4 Tsp Chili Powder
3/4 Tsp Paprika
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
2 Cloves of Minced Garlic
1 Tbsp Brown Sugar
1 Chipotle in Adobo Sauce (seeded and minced)
2 Lbs of Chicken Breasts cut into 1 1/2 inch pieces
Fresh Cilantro for garnish
For the Avocado Sauce
1 Avocado
1/2 Cup of plain Greek Yogurt
1 Clove Minced Garlic
Juice of 1 Lime
Salt and Pepper to Taste
Honey to Taste
DIRECTIONS
To make the chicken
In a bowl, combine lime juice, oil, spices, garlic, brown sugar and chipotle pepper. Whisk to combine. Add the chicken to the marinade and mix and coat all of it. Marinate for about 60 minutes. 30 minutes if you are in a rush.
Heat grill to medium high. Oil the grates. Thread the chicken pieces on the skewers. Place on grill and cook turning once until they are slightly brown. Rest for 5-10 minutes and sprinkle with cilantro.
To make the sauce
Combine all the ingredients into a food processor or blender except the salt, pepper and honey. Add those three ingredients after blending to your taste and liking. I like mine a little sweeter so I add more honey to mine.
SERVE OVER CILANTRO RICE!!
INGREDIENTS
1 Cup Brown Rice
2 Cups and 2 Tbsps Water *Divided
1/2 Tsp Salt
1/2 Cup Cilantro
2 Tbsp fresh lime juice
1 Tbsp Olive Oil
1 Clove Chopped Garlic
DIRECTIONS
Combine rice, 2 cups of water and salt in a saucepan over medium high. Bring to a boil, stir, cover and reduce to low. Cook covered until the water is absorbed and rice is fluffy.
Combine cilantro, lime juice, olive oil, garlic and 2 Tbsp of water in a food processor until blended. Stir in the rice and fluff with a fork. Serve the chicken over the rice.
This meal is literally Thanksgiving where you can mix everything on your plate all together!!
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