by @bucknakedkitchen

Serves 4

Ingredients:

For the Chipotle Marinated Grilled Chicken:

¼ cup olive oil
¼ cup honey
¼ cup coconut aminos
Juice of 1 lime
3 garlic cloves, minced
1-186ml can chipotle peppers in adobo sauce, roughly chopped
½ teaspoon sea salt
¼ teaspoon black pepper
8 boneless, skinless chicken thighs
For the Peach & Corn Salsa:
3 large peaches, pits removed
½ small red onion
1 red pepper, seeds removed
1 jalapeno, seeds removed
juice of 2 limes
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup corn kernels, fresh or frozen
¼ cup fresh chopped cilantro
salt, to taste

For serving:

@UnbunFoods Tortillas
Cotijas

Directions:

  1. In a bowl, whisk the olive oil, honey, coconut aminos, and lime juice together.
  2. Stir in the garlic, and chipotle peppers
    and season with salt and pepper.
  3. Place the chicken thighs in a large resealable bag or storage container, and pour
    the marinade on top.
  4. Mix well, making sure the chicken thighs are completely covered.
  5. Set in the fridge for at least 2 hours, or overnight for best results.
  6. When ready to grill, Preheat the BBQ to medium-high heat. Grill the chicken for 5-6 minutes per side, or until cooked through. Internal temperature should read 165°F. Let rest for 5 minutes prior to
    grilling.
  7. For the Peach & Corn Salsa, add the peaches, red onion, red pepper, jalapeno, juice of 2 limes, ground cumin and
    chili powder to a food processor. Pulse just until broken down into a fine chop. Transfer to a bowl, then stir in the corn
    and chopped cilantro. Season with salt to taste, then serve with @UnbunFoods Tortillas, grilled chicken, and cotijas.