The marriage of figs and chipotle lands this dish squarely in Mexican territory and the sweet and heat combo makes it a fiesta! Olé!
- 10 ounce jar Balsamic Pepper Fig Spread
- 1/2 cup olive oil
- 3 chipotle peppers in adobe sauce
- Juice of two limes
- 1 Tablespoon molasses
- 1 teaspoon Kosher salt
2 pounds boneless chicken thighs
Make the marinade:
Place all ingredients in a small bowl and stir to combine. Makes 1 2/3 cups.
Using about 1/4 of the marinade, combine with chicken and refrigerate, covered, for 1-2 hours, up to overnight. The remaining marinade will keep, refrigerated and covered, for several weeks.
Remove the thighs from the marinade, shaking off any excess marinade. Grill over a medium-hot fire (or bake the chicken at 350oF) until cooked through, about 5 minutes per side. Internal temperature should reach 165oF.
Let the chicken rest for ten minutes, then cut in strips if making fajitas.
- Prep Time: 5 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Mains
- Method: Grilling
- Cuisine: Mexican