CHIPOTLE-GARLIC CHICKEN TACOS

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
This marinade may also be used for pork, beef or even fish or shrimp tacos. I would recommend when using delicate seafood that you reduce the marinating time to 30 minutes.

Ingredients:
2 pounds chicken thigh meat, boneless, skinless
6 (8-inch) flour tortillas, warmed
¼ cup chipotle peppers en adobo, chopped
½ cup tomato salsa
¼ cup pineapple juice
3 tbsps vegetable oil
2 tbsps chopped fresh garlic
2 tbsps honey
2 tsps cracked black pepper
1 tsp ground cumin
2 tsps salt
¼ cup chopped cilantro

Fixings:
shredded lettuce
shredded cheese
guacamole
sour cream
Pico de Gallo (See Recipe)

Method:
In a large mixing bowl, combine all ingredients except the chicken and mix thoroughly. Add the chicken to the bowl and toss in the marinade until evenly covered. Wrap the bowl with clear wrap and refrigerate from 6 to 24 hours. When ready to cook, preheat a charcoal or gas grill according to manufacturers directions. When thoroughly heated, remove the chicken from the marinade, place on the grill and cook 4–6 minutes on each side or until slightly charred and cooked through.  Remove from the grill, slice 1/8th of an inch thick. To serve, place chicken in tortilla shell and top with your favorite taco fixings.

PICO DE GALLO 

Ingredients:
2 cups diced ripe tomatoes
¾ cups diced onions
2 tbsps minced garlic
1 jalapeño, seeded and chopped
¼ cup chopped cilantro
¼ cup lime juice
salt and black pepper to taste
granulated garlic to taste

Method:
Combine all ingredients in a mixing bowl, blending well. Cover with clear wrap and refrigerate 30 minutes before using.