1/4 cup (60 mL) extra-virgin olive oil
Juice of 1 lemon
2 garlic cloves, minced
2 Tbsp (30 mL) minced cilantro
1 Tbsp (15 mL) minced chipotle pepper in adobo sauce
1 Tbsp (15 mL) honey
1 tsp (5 mL) cumin
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) black pepper
1 1/2 lb (750 g) free-range organic boneless, skinless chicken thighs
In large shallow container, whisk together olive oil, lemon juice, garlic, cilantro, chipotle pepper, honey, cumin, salt, and black pepper. Add chicken and marinate in refrigerator for at least 2 hours, turning chicken at least once.
Heat large skillet over medium heat. Add chicken to pan (reserve marinade) and cook for 5 minutes. Flip chicken and cook additional 5 minutes or until cooked through.
While chicken is cooking, pour any leftover marinade into saucepan and bring to a boil over medium heat. Simmer 5 minutes, or until slightly reduced.
Transfer chicken to cutting board, let rest for 5 minutes, and then slice into 1/2 in (1.25 cm) cubes. Combine with reduced marinade in bowl.
Each serving contains: 230 calories; 22 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 5 g total carbohydrates (3 g sugars, 0 g fibre); 354 mg sodium
source: "Taco Party", alive #376, May 2013
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