This recipe is for boneless skinless chicken breast where the finished product can be used as a center of the plate item for tacos or as a topper for an entree salad....
3 lbs boneless skinless chicken breast
3/4 cup fresh minced garlic
1/2 cup olive oil
1 small can chipotle chiles in Adobo sauce https://www.bing.com/images/search?q=ch ... &FORM=IGRE
(I use GOYA brand but all are good)
16 oz fresh squeezed orange juice
1 fresh orange thin sliced
1 medium sliced yellow onion
1/2 bunch fresh cilantro rough chop
2 teaspoon coarse Kosher salt
1 teaspoon fresh cracked black pepper
Rough chop chipotle then combine all ingredients together in a large bowl and marinate the chicken breast pieces so as to fully incorporate , cover and refrigerate. For best results let chicken marinate overnight. Then grill chicken on medium high heat about 15-20 minutes on each side turning infrequently. I grill the onions and orange slices along w/ the chicken too as they add great flavor... Chef's notes: your grilled chicken is done when checked w/ a meat thermometer internal temperature reaches 165 F or 73.89 C at the thickest or when pierced w/ a knife the juices run clear..... Let the chicken rest for at least 5-7 min before slicing ; use this flavorful chicken thinly sliced in tacos or as a topper for an entree salad.... As always, happy cooking!
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