Strawberry Jalapeño Chicken
Strawberry Jalapeño Chicken
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Chipotle olive oil
- 4 boneless, skinless, chicken breasts
- Kosher salt and freshly ground black pepper
- 3/4 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro, plus more for serving
- 16 oz strawberries, stemmed, halved, sliced, divided
- 3 jalapeños, seeded, chopped, divided
- 2 shallots, chopped, and divided
- 1/2 cup + 1 tablespoon Fustini's Jalapeno Lime balsamic
- 1 chipotle chili in adobo, chopped, + 1 teaspoon of adobo sauce
- 2 tablespoon BBQ sauce
- 2 tablespoons honey
- cooked rice for serving
Directions
- In a Ziploc bag, combine 1 tablespoon of olive oil, salt, pepper, garlic powder, and chicken. Marinate 2-4 hours. Heat a grill, or grill pan to medium-high. Remove the chicken from the marinade &, discard the marinade. Pat chicken dry &, cook chicken on both sides until internal temperature reaches 165 degrees F. Let rest 5 minutes.
- In a small bowl, combine cilantro, 1 cup of strawberries, 1/3 cup jalapenos, shallots, and 1 tablespoon of vinegar. Set aside.
- In a saucepan, heat the remaining olive oil, and add the remaining jalapenos and shallots. cook until shallots start to soften. Add balsamic and deglaze. Stir in chile, adobo sauce, BBQ sauce, honey, and remaining strawberries. Cook, stirring occasionally until sauce has thickened and cooked down 7-10 minutes.
- To serve, dish out rice, top with chicken then sauce and garnish with salsa.
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