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| Served with Mexican Rice |
I don't know why I thought up this chicken recipe. I was laying in bed one night desperately trying to get to sleep and the ingredients just started coming to me. Lucky for me, I remembered it when I woke up in the morning! I did some tweeks and Voila (hmmm, that can't be right!), here it is! This recipe has a sweetness to it while popping with some spiciness. I have to keep my spiciness to a minimum because of my husband. If a more spicy chicken is desired, throw in an extra chilpotle pepper and another tablespoon of Adobo Sauce!
So, here we go!
Ingredients
6 boneless skinless chicken breasts
1/2 cup Canola Oil
2 t. Adobo Seasoning (see my favorite seasonings)
3 T. FRESH lime juice
4 T Adobo Sauce with Chilpotle Peppers (chop one of the peppers and add to marinade)
1 t. oregano
1/2 large chopped onion
1 t. Agave nectar
Directions:
1) Place chicken breasts in a Ziploc bag and set aside.
2) Combine remaining ingredients in a bowl and pour over chicken.
3) Shake bag to ensure all breasts are covered with marinade and refrigerate for 8 hours
4) Grill as desired until chicken reaches internal temperature of 180 degrees. Serve with some lime wedges for extra lime taste!
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