Chipotle Honey Chicken Tacos by Bkyardeats

Ingredients

• 680g (1.5 lb) boneless, skinless chicken thighs
• 1 tbsp granulated onion powder
• 1 tbsp ground cumin
• 0.5 tbsp black pepper
• 1 tbsp chipotle pepper powder
• 1 tbsp smoked paprika
• 0.5 tbsp granulated garlic
• 0.5 tbsp salt
• 120ml (0.5 cup) greek yogurt
• 45ml (3 tbsp) olive oil
• 30ml (2 tbsp) honey
• 1 can (approx 200g) pickled jalapenos, drained
• 2 chipotle peppers in adobo
• 1 large avocado
• 120ml (0.5 cup) crema mexicana
• 0.5 bunch fresh cilantro
• 1 tsp honey (for salsa)
• 8-10 small flour or corn tortillas
• 1 cup shredded melting cheese

Instructions

1. Whisk together Greek yogurt, olive oil, honey, onion powder, cumin, black pepper, chipotle powder, paprika, garlic, and salt in a bowl
2. Add chicken thighs to the marinade, coat thoroughly, and refrigerate for at least 3 hours.
3. Combine pickled jalapenos, chipotle peppers, avocado, crema mexicana, cilantro, and honey in a blender; process until smooth.
4. Preheat a griddle to medium-high heat.
5. Sear the marinated chicken thighs for 5-6 minutes per side until deeply browned and cooked through.
6. Remove chicken from the griddle, chop into bite-sized pieces, and set aside.
7. Place tortillas on the griddle, top with a sprinkle of cheese, and cook for 1 minute until the cheese is melted.
8. Load the cheesy tortillas with chopped chicken and drizzle generously with the avocado-chipotle salsa.