Honey Chipotle Chicken Tacos
Chef Travis
Rated 5.0 stars by 1 users
Author:
Chef Travis
Servings
3
Prep Time
20 minutes
Cook Time
30 minutes
Hey there, it’s Chef Travis! 🌮🔥 Say hello to these Honey Chipotle Chicken Tacos, tender, smoky-sweet chicken kissed with truffle honey and chipotle heat, baked ‘til juicy and glazed. Then we pile it high with a creamy cilantro-lime slaw that’s bright, tangy, and fresh enough to make your tastebuds dance 💃🌿✨ Warm tortillas, a drizzle of honey, and BOOM, the perfect sweet-spicy taco bite every time! 😋🌶🍯
Ingredients
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1 lb ButcherBox Skinless Chicken Breasts
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Butcher’s Anything Seasoning, to taste
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Tortillas, for serving
Marinade:
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1 garlic clove
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5 g (2 tsp) fresh ginger, peeled and chopped
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Juice of ½ lime
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½ tsp whole cumin
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½ tsp black peppercorns
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½ tsp oregano
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1–2 chipotles in adobo sauce
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1 tbsp Truffle Honey
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1 tbsp Graza Oil
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Truffle salt, to taste
Cilantro Lime Coleslaw:
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¼ small green cabbage, thinly sliced
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1 medium carrot, peeled and grated
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1¼ oz fresh cilantro (leaves and tender stems)
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1 oz fresh parsley (leaves only)
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2 scallion stalks, roughly chopped
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Juice of 1½ limes
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1 tbsp Graza Oil
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⅓ cup sour cream
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Truffle salt, to taste
Mise en Place 🔪
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Cutting board
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Kitchen knife
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Mixing bowls
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Spoons
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Brush
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Tongs
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Blender
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Mortar and pestle (optional, for the marinade)
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Parchment paper
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Baking sheet
Directions
Prep 🥒
Preheat Oven: Set to 350°F (175°C) and line a sheet pan with parchment paper.
Peel 1 garlic clove and 5 g (2 tsp) ginger. Juice ½ lime and measure 1 tbsp each of Truffle Honey and Graza Oil.
Measure ½ tsp each cumin, black peppercorn, and oregano.
Select 1–2 chipotles in adobo (adjust for spice preference).
Pull 1 lb chicken breasts from the refrigerator 30 minutes before cooking, lightly season with Butcher’s Anything Seasoning, and let rest at room temperature.
Thinly slice ¼ cabbage and grate 1 medium carrot. Place both in a mixing bowl.
Roughly chop 1¼ oz cilantro, 1 oz parsley, and 2 scallions. Juice 1½ limes and measure 1 tbsp Graza Oil and ⅓ cup sour cream.
How to Cook 🍳
In a mortar (or small bowl), combine 1 garlic clove, 2 tsp ginger, and lime juice. Mash into a paste.
Add ½ tsp cumin, ½ tsp black peppercorns, ½ tsp oregano, and 1–2 pinches of truffle salt. Mash again until blended.
Mix in 1–2 chipotles, 1 tbsp Truffle Honey, and 1 tbsp Graza Oil until smooth and glossy.
Brush the marinade generously over the chicken breasts, coating all sides. Let rest 10–15 minutes to absorb the flavors.
While the chicken marinates, blend cilantro, parsley, scallions, lime juice, Graza Oil, and sour cream until lightly mixed, keep a little herb texture.
Pour over the cabbage-carrot mix, toss well, season with truffle salt, and let marinate at least 10 minutes before serving.
Place chicken on a parchment-lined baking sheet.
Bake for 25–30 minutes, brushing with any reserved marinade halfway through. Once cooked through, rest for 5 minutes before slicing.
Warm your tortillas. Slice the chicken and layer on tortillas, top with the creamy cilantro lime coleslaw, and drizzle with any extra Truffle Honey for a touch of sweetness.