Chicken breast rubbed with a Smokey Adobo blend griddle cooked with onions, peppers and charred lime.
WHAT’S GOING ON HERE
Grilled chicken can be any cut of chicken. Bone in or out use what ever cut you prefer. Great cuts for this recipe include thigh, bone in or out, drumsticks or wings.
SMOKEY CHICKEN MARINADE
The liquid part of my marinade is simple just vinegar and lime for acid and flavor and cooking oil to keep everything juicy . This smokey marinade features paprika for color and smokiness, black pepper and cayenne for some heat garlic and chili powder for a little extra kick. Add some heat using your favor fiery pepper blends
Sliced jalapeno adds some fresh heat to the marinade once the marinade sits in the salt and acid it begins to break down and kicks up the jalapeño flavor.
Onions add a lot of flavor to the dish it seasons the griddle so that the onion flavor permeates the oil/ butter that cooks the meat . Onions can take a good amount of cooking time to develop deep flavor so let them take their time to cook.
Peppers not only add textures to the tender chicken but also heat, flavor and a bite of color. Add what ever peppers you have on hand make the dish spicier with hot peppers tone down the heat with mild peppers like poblanos and bell peppers
Slicing limes in half and placing it cut side down on the griddle adds a nice charred flavor to the lime leaving it with a subtle smokiness that adds a lot of flavor to the chicken. Don’t crush and toss the lime too much. As it cooks on the griddle the oil from the lime permeates the meat and vegetables.
TIPS & TRICKS FOR THE BEST Adobo rubbed GRIDDLE CHICKEN, JALAPENOS & onions
marinating the chicken is the best way to maximize flavor. the light pounding of the chicken breast start the tenderizing process while the acid in the marinade helps it finish up. Leave the chicken in the marinade for two to twelve hours. Do not leave longer than 24 hours or the acid might tenderize the chicken too much
When working with breast it’s best to trim any fat, cut the breast in half lengthwise or gently pound the breast to make it flat so that once the chicken is cooked you get nice thin strips it also allows the chicken a smooth surface for direct contact to the griddle.
If you’re using an outdoor griddle you’ll have the space to place the onions and peppers with the chicken. give the chicken a head start
on the griddle then place the onions over to the side in an area where you can toss them and give them enough direct contact with the grill. followed by the peppers and lime. finish the onions, peppers and chicken with butter for a rich finish.
toss a mix of flour and corn tortillas on to the grill. remove them from the grill into aluminum foil and pinch the foil to keep the tortillas steamy and covered. make a quick fajitas with the sliced chicken and peppers.
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