Sometimes, we all want a little variety in our life. My variety today would be Chocolate Chipotle Chicken. The cut of chicken I decided to use was chicken thighs, because they tend to retain the most moisture and stay juicy. I started out by skinning and deboning the thighs.
Free-range Chicken thighs/breast 1lbSalt To taste
Fresh ground black pepper 1/4 tsp
Garlic powder 3/4 - 1 tsp
Onion powder 1/2 tsp
Ground coriander 1/2 tsp
Ground cumin 1/2 tsp
Dried oregano leaves 1/2 tsp
Ground cloves 1/4 tsp
Ground cinnamon 1/2 tsp
Fresh ground dried chipotle pepper 2 peppers
Mexican chili powder 1/2 tsp
Sweet paprika 1/2 tsp
Cocoa Powder 1 tbsp
Fresh squeezed lemon juice 1 tbsp
Instructions:1.) Mix all ingredients together in a mixing bowl. Let the chicken marinate at room temperature for half an hour.
2.) Pre-heat a skillet on medium to medium-high heat and grease the pan with your choice of shortening. I prefer to use grass-fed tallow. If not, KG butter wouldn't be a bad choice.
3.) Pan-fry the chicken on both sides until it is slightly brown. I never recommend anyone eating undercook chicken at any given situation. Safety first! ;) Enjoy!