Post by Loupy on Sept 6, 2012 14:09:33 GMT -7
Chipotle Grilled Chicken Tacos with Pineapple Slaw
Recipe and photo by Kim (SunflowerSupperClub)
From: tastykitchen.com/blog/2012/08/chipotle-grilled-chicken-tacos/
Spicy grilled chicken paired with a sweet slaw. Summer fare at its best!
While the chicken marinade itself is spicy, the chicken is not too spicy once it is grilled. My son was able to eat it without any problem.
Prep Time 2 Hours
Cook Time 15 Minutes
Servings 6 (2 tacos each)
Ingredients
FOR THE CHICKEN TACOS:
¼ cups Olive Oil
2 whole Limes, Juiced
4 whole Chipotle Chiles In Adobo Sauce, Minced
2 Tablespoons Adobo Sauce From Can Of Chipotle Chiles
1 Tablespoon Honey
2 cloves Garlic, Minced
2 Tablespoons Minced Cilantro
½ teaspoons Kosher Salt
¼ teaspoons Black Pepper
1-½ pound To 2 Pounds Boneless Skinless Chicken Breasts
12 whole Corn Tortillas
FOR THE PINEAPPLE SLAW
1 can (20 Oz. Size) Pineapple Rings, Juice Reserved
⅓ cups Pineapple Juice (reserved From Can)
½ cups Mayonnaise (or Plain Yogurt)
6 cloves Garlic, Minced
⅓ cups Cilantro, Chopped
1 teaspoon Kosher Salt
1 bunch Green Onions, Sliced
⅓ cups Red Onion, Finely Diced
1 bag (16 Oz. Size) Coleslaw Mix
Preparation Instructions
For the chicken tacos:
In a small bowl, whisk together the olive oil, lime juice, chipotle peppers, adobo sauce, honey, garlic, cilantro, kosher salt and pepper.
Place the chicken breasts in a ziplock bag and pour in the marinade.
Seal and marinate for 2 hours.
For the pineapple slaw:
Drain the pineapple rings and set aside on a plate lined with paper towels. In a small bowl, whisk the reserved pineapple juice, mayo, cilantro, garlic and salt.
Set aside.
In a large bowl, combine the green onions, red onion and coleslaw mix.
Pour the dressing mixture over the coleslaw and combine.
Remove chicken from marinade and place on a lightly oiled hot grill with the pineapple slices.
Grill the pineapple slices about 3-4 minutes a side. Watch carefully, they can burn easily.
When done, remove to a platter and set aside to cool for a few minutes while the chicken finishes cooking.
When the chicken is cooked through, remove from grill and set aside to rest.
While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw.
Warm tortillas on the grill or in the oven.
Cut chicken into slices and serve on corn tortillas topped with the grilled pineapple slaw.
Any leftover slaw is delicious eaten on its own.
Yields 12 tacos.
Enjoy!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond.
All Rights Reserved
Recipe and photo by Kim (SunflowerSupperClub)
From: tastykitchen.com/blog/2012/08/chipotle-grilled-chicken-tacos/
Spicy grilled chicken paired with a sweet slaw. Summer fare at its best!
While the chicken marinade itself is spicy, the chicken is not too spicy once it is grilled. My son was able to eat it without any problem.
Prep Time 2 Hours
Cook Time 15 Minutes
Servings 6 (2 tacos each)
Ingredients
FOR THE CHICKEN TACOS:
¼ cups Olive Oil
2 whole Limes, Juiced
4 whole Chipotle Chiles In Adobo Sauce, Minced
2 Tablespoons Adobo Sauce From Can Of Chipotle Chiles
1 Tablespoon Honey
2 cloves Garlic, Minced
2 Tablespoons Minced Cilantro
½ teaspoons Kosher Salt
¼ teaspoons Black Pepper
1-½ pound To 2 Pounds Boneless Skinless Chicken Breasts
12 whole Corn Tortillas
FOR THE PINEAPPLE SLAW
1 can (20 Oz. Size) Pineapple Rings, Juice Reserved
⅓ cups Pineapple Juice (reserved From Can)
½ cups Mayonnaise (or Plain Yogurt)
6 cloves Garlic, Minced
⅓ cups Cilantro, Chopped
1 teaspoon Kosher Salt
1 bunch Green Onions, Sliced
⅓ cups Red Onion, Finely Diced
1 bag (16 Oz. Size) Coleslaw Mix
Preparation Instructions
For the chicken tacos:
In a small bowl, whisk together the olive oil, lime juice, chipotle peppers, adobo sauce, honey, garlic, cilantro, kosher salt and pepper.
Place the chicken breasts in a ziplock bag and pour in the marinade.
Seal and marinate for 2 hours.
For the pineapple slaw:
Drain the pineapple rings and set aside on a plate lined with paper towels. In a small bowl, whisk the reserved pineapple juice, mayo, cilantro, garlic and salt.
Set aside.
In a large bowl, combine the green onions, red onion and coleslaw mix.
Pour the dressing mixture over the coleslaw and combine.
Remove chicken from marinade and place on a lightly oiled hot grill with the pineapple slices.
Grill the pineapple slices about 3-4 minutes a side. Watch carefully, they can burn easily.
When done, remove to a platter and set aside to cool for a few minutes while the chicken finishes cooking.
When the chicken is cooked through, remove from grill and set aside to rest.
While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw.
Warm tortillas on the grill or in the oven.
Cut chicken into slices and serve on corn tortillas topped with the grilled pineapple slaw.
Any leftover slaw is delicious eaten on its own.
Yields 12 tacos.
Enjoy!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond.
All Rights Reserved
