INGREDIENTS
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 PREPARATION 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 RDAs 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. Archives
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