CHOCOLATE CHIPOTLE CHICKEN
12 chicken thighs, skinless, boneless, trimmed
3 Tablespoons unsweetened cocoa powder
2 chipotle peppers in adobo sauce, stems removed
1 Tablespoon Worcestershire sauce
2 teaspoons light brown sugar
2 Tablespoons chicken or vegetable broth, low sodium
¼ teaspoon salt
Place cocoa powder, chipotle peppers, Worcestershire sauce, brown sugar, and salt in a blender and blend until smooth, about 1 minute. Rub over prepared chicken (yes, it will look like tasty mud 🙂). Cover and refrigerate for 1-2 hours.
Preheat grill. Grill chicken over medium heat for about 5-6 minutes on each side or until chicken is cooked through. Makes 6 servings.
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THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.