This quick marinade packs a spicy kick for the chicken. Paired with Ready to Heat Mexican Rice, it makes an easy weeknight barbecue meal.
1 tbsp (15 mL) chipotle peppers in adobo sauce
1/4 cup (60 mL) lime juice
3 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) boneless skinless chicken thighs
2 pkg (250 g each) Tilda Ready to Heat Mexican Rice
1 can (19 oz/540 mL) black beans, drained and rinsed
1/4 cup (60 mL) chopped fresh cilantro, divided
You can also use chicken breasts in this recipe if desired.