This spicy and zesty recipe is perfect for those long backyard nights.
|1 Pkg||Maple Leaf Prime Boneless Skinless Chicken Thighs|
|3||chipotle peppers in sauce|
|4 tbsp||(60mL)brown sugar|
|4 tbsp||(60mL) lime juice|
|1/4 cup||(60mL) olive oil|
|2 cups||(500mL) white rice, prepared|
|1/2||small red pepper, diced|
|1/2||small red onion, diced|
|1||jalapeno, seeded and minced|
|3 tbsp||(45mL) chili powder|
|1 tbsp||(15mL) cumin|
|1 tbsp||(15mL) paprika|
|1/4 cup||cup cilantro|
|1/2 cup||(125mL) queso fresco, crumbled|
|2||limes cut into wedges|
PLACE chipotle peppers, sugar, lime juice and olive oil into the base of a food processor.
BlLEND until smooth.
PLACE chicken into a zip lock bag.
POUR marinade over top. Massage bag to thoroughly coat chicken.
SEAL tightly and allow to marinate 3 to 4 hours or overnight in refrigerator.
MEANWHILE heat butter in a large skillet over medium high heat.
SAUTE onions and peppers for 2 to 3 minutes until fragrant and softening.
ADD chili powder, paprika and cumin.
STIR frequently for about 1 minute.
ADD corn and jalapeno.
STIR for about 1 to 2 minutes longer.
ADD in rice and stir well to combine.
IF rice is a little too dry add chicken stock or a little more butter.
STIR in cilantro just before serving and garnish with queso.
PREHEAT BBQ to medium high heat.
REMOVE chicken from bag, reserving any extra marinade.
GRILL chicken about 5 minutes per side basting with marinade or until an internal temperature of 165 degrees is reached and chicken is charred.
SERVE with rice and lime wedges.
Cool this recipe down by serving ice cold corona or a mint and cilantro infused ice water.
Show More Comments
No Comments yet