Ingredients
- 3 chicken breasts , boneless skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 teaspoons chipotle chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/4 cup distilled vinegar
- 4 cloves garlic , minced
- 6 tablespoons rice bran oil , divided (vegetable oil is ok)
- 1/4 cup water
Instructions
- Pound the chicken to an even thickness, about a half inch thick.
- Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
- Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly.
- Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.
Nutrition
Calories: 262kcal | Carbohydrates: 1g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 531mg | Potassium: 452mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
