Hello, world! This is a moment in time where I feel like I have so much to say, and nothing to say all in one breath. It has been almost 4 years since I blogged here, and coming back seems like meeting an old bestie from the past So much has changed for me over the last few years, but somehow this blog draws me back! I have no idea where this road is taking me, but I am strapping into the seat and preparing for the ride! Gotta love the twists and turns of life….Over the last month, I have been mulling over what to post as my first recipe back. There are so many others recipes I can’t wait to share with you, but this chicken recipe had to take the lead. I make it so often, I could do it with my eyes closed. It is my go to grilling recipe, and never disappoints. I highly recommend marinating the chicken for at least 2 hours, and preferably overnight. I like to marinate mine the night before I plan to grill it.
For those who haven’t worked with chipotle peppers before, here’s the scoop. A Chipotle is a smoked jalapeno pepper and you can find it in the form of a ground powder, or in a can. They are canned in adobo sauce, and can be found at most grocery stores in the Hispanic food aisle. They are awesome! We love to blend the can and store in the fridge to spice up our food. You could also freeze the rest of the peppers in a ziplocĀ bag to have on hand whenever you need them. If you can’t find the chipotle peppers, you could also just substitute with fresh jalapeno. It will not have the smokey flavor, but will still be yummy.
Thank you so much for visiting my little corner of the web, and I hope this will be the first of many visits. I truly hope you like this recipe as much as my family does. Happy grilling!!
- ¼ cup honey
- 3 limes, zest and juice
- 1 bunch cilantro
- 5 cloves garlic
- 1-2 chipotle peppers (in adobo sauce)
- 2 teaspoons, salt
- 12 boneless, skinless chicken thighs
- Blend the first 6 ingredients to make the sauce.
- In a bowl or large ziploc bag, pour the sauce over the chicken and allow to marinate for at least 2 hrs, but preferably overnight.
- Grill the chicken for 5-6 minutes per side, or until your chicken registers 160 to 165 degrees.
Nancy Macharia
Welcome back. Will be trying this on the weekend. Do not be dismayed, take heart as your audience has waited with bated breath for your return.
Kari
LOL. You can breathe now. Let me know when you try the recipe.