Wow, this recipe was way better than I had expected it to be!
I had a few leftover adobo peppers in chipotle sauce that I had stashed in the freezer a long time ago and figured I might as well use it up somehow. I stumbled upon this recipe and followed it loosely: I didn't have honey mustard so I just upped the amount of honey, included the peppers in the adobo sauce, and had the chicken with just plain old brown rice and a romaine salad with lemony yogurt sauce. The chicken was the perfect blend of spicy and sweet. I plan on cooking it again and think it would even make a fantastically easy dinner date meal. I highly recommend it.
Adapted from How Sweet Eats
Serves 2
Ingredients
2 boneless, skinless chicken breasts or tenders
pinch salt & pepper
1 tbsp olive oil
3 garlic cloves, minced
2 tbsp chipotle peppers in adobo sauce
1¼ tbsp honey
1¼ tbsp dijon mustard
2 tbsp chopped fresh cilantro
Instructions
Season chicken breasts with salt and pepper.
In a bowl, whisk together the olive oil, garlic, adobo, honey, mustard, and cilantro.
Pour the marinade over the chicken, covering it evenly.
Place it in the fridge and marinate for at least 2 hours, or even overnight.
Heat a large nonstick skillet over medium-high heat.
Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, ~6 minutes per side.
Serve with sides of choice. Eat while hot!
