30 min

Directions

Ingredients

Step 1

Add all ingredients to a blender, except the chicken, blend until fully combined.This isn't a spicy marinade at all, but I am using 2 jalapeños with the seeds still in them, if you aren't comfortable with spice, you can either use both jalapeños and remove the seeds, or only use one jalapeño and also remove the seeds, you'll have the essence of the pepper without the spice.

Step 2

Add the chicken to a large bowl or zip lock bag. Pour in the marinade and mix to ensure everything is well coated. I am using boneless skinless chicken thighs because I prefer the flavor of dark meat chicken and it always comes out super juice. You can use boneless skinless chicken breasts if that's your preference.

Step 3

Marinate the chicken for at least 30 minutes, but the longer the better, I marinated mine for 3 hours.

Step 4

You can cook the chicken on a regular non stick pan, on your outdoor grill, or as I did, on an indoor grill pan.

Step 5

Set grill pan to medium high heat, spray with oil, once hot, place the chicken thighs in a single layer. Cook on the first side for 4-5 minutes. Flip the chicken and cook for another 3-4 minutes. Chicken thighs are very forgiving when cooking, even if you cook them for longer than mentioned, they'll still be juicy.

Step 6

Once the chicken is done cooking, let it rest for 7-10 minutes before serving.

Step 7

Serve the chicken with your favorite sides. I obviously made tacos with the chicken.

Step 8

To serve, I warmed through tortillas on my grill pan, chopped up the chicken thighs into cubes, served the chicken on the tortillas, topped with salsa, guacamole and pico de Gallo.