-
1
Add everything but the chicken and water into a mixing bowl.
-
2
Add the chicken into a gallon-sized sealable bag, then add in the marinade.
-
3
Seal the bag, squish the ingredients around to coat the chicken, put the bag into a dish and put it into the refrigerator.
-
4
Let this marinate for four hours or preferably overnight.
-
5
For this recipe you can pick your preferred methodyou can grill, bake, or pan sear (which is the route I took on this as it was pretty darn cold outside).
-
6
Heat a large, non-stick skillet on medium, to medium high heat.
-
7
When pan is hot remove the chicken from the marinade and add the chicken into the pan.
-
8
Cook until the first side is nicely seared.
-
9
Flip it over and cook another few minutes, until the other side is seared.
-
10
Then add in the water, reduce the heat, cover, and continue to cook for about 10 more minutes before removing it from the heat.
-
11
Remove the chicken from the pan and onto a cutting board, or plate, and cut into bite sized pieces.
-
12
Return it back to the skillet to keep the chicken warm, and bathe in the sauce.
-
13
When you are ready to serve, add chicken to your tacos, sandwiches, or salad.
-
14
These chipotle chicken tacos were perfectly balanced with sweet, heat, and tang.
-
15
I hope you enjoy!
