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Spice up your grilled chicken with the flavors of Mexico. Smoky-spicy chipotle peppers are tamed by tangy-sweet tamarind nectar, savory garlic and cumin for a quick barbecue-style sauce. Simply brush on chicken as it cooks on the grill and get ready for real good flavor.
Ingredients
2 tsp.
GOYA® Extra Virgin Olive Oil, divided
1
medium red onion, finely chopped (about ¾ cup)
1 tsp.
GOYA® Minced Garlic
1
chipotle pepper, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
½ tsp.
ground cumin
1 can (9.6 oz.)
GOYA® Tamarind Nectar
2
boneless, skinless chicken breast halves, cut into ¾” cubes
2
scallions, thinly sliced
Directions
Step 1
Heat 1 tsp. oil in medium skillet over medium-high heat. Add onions, garlic, chipotle pepper, ½ tsp. Adobo and cumin; cook, stirring occasionally with wooden spoon, until onions are soft and translucent, about 7 minutes. Pour tamarind nectar into skillet; bring to boil. Lower heat to medium low; simmer, stirring occasionally, until nectar mixture begins to thicken slightly, about 5 minutes. Carefully blend tamarind mixture in blender until smooth, about 30 seconds. Transfer sauce to medium bowl; set aside until cool.
Step 2
Heat grill or grill pan to medium-high heat. Thread chicken onto 4 pre-soaked wooden skewers. Drizzle remaining olive oil over chicken; rub to spread evenly. Season chicken with remaining Adobo. Add skewers to hot, greased grill grates. Cook, turning occasionally, until golden brown on all sides, about 6 minutes. Continue cooking, brushing chicken with reserved tamarind sauce and turning occasionally, until chicken is cooked through, about 10 minutes more.
Step 3
To serve, transfer chicken skewers to platter; sprinkle with sliced scallions.
New from Goya
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