Chipotle Chicken Tacos

Add everything but the chicken and water into a mixing bowl. Add the chicken into a gallon-sized sealable bag, then add in the marinade. Seal the bag, squish the ingredients around to coat the chicken, put the bag into a dish and put it into the refrigerator. Let this marinate for four hours or preferably overnight.

For this recipe you can pick your preferred method—you can grill, bake, or pan sear (which is the route I took on this as it was pretty darn cold outside).

Heat a large, non-stick skillet on medium, to medium high heat. When pan is hot remove the chicken from the marinade and add the chicken into the pan. Cook until the first side is nicely seared. Flip it over and cook another few minutes, until the other side is seared. Then add in the water, reduce the heat, cover, and continue to cook for about 10 more minutes before removing it from the heat.

Remove the chicken from the pan and onto a cutting board, or plate, and cut into bite sized pieces. Return it back to the skillet to keep the chicken warm, and bathe in the sauce.

When you are ready to serve, add chicken to your tacos, sandwiches, or salad. These chipotle chicken tacos were perfectly balanced with sweet, heat, and tang. I hope you enjoy!