Instructions

Chipotle Chicken

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until onions are soft, about 5 minutes. Add the garlic and stir for another minute. Add the canned tomatoes and continue to cook, stirring occasionally, until sauce reduces slightly, about 8-10 minutes.
2. Add the vinegar, honey, cumin, oregano, chipotle pepper, and salt and stir to combine. Continue to simmer over low heat until sauce slightly thickens and reduces by about 1/3, about 15 minutes. Add lime juice and additional salt and pepper to taste. Remove from heat and cool completely.
3. Transfer to a blender or use an immersion blender to puree marinade until smooth.
4. In a gallon sized ziploc bag, add the chicken and the marinade. Seal the bag tightly and squeeze the bag to evenly coat the chicken with the marinade. Marinate the chicken at room temperature for 30 minutes or in the refrigerator for 2-4 hours. While meat is marinating, prepare the Mango-Tomato Salsa.
5. Remove the chicken from the marinade and place on a grill over medium heat. Grill chicken until meat reaches 165 at the thickest part, about 3-4 minutes per side. Allow meat to rest for 5 minutes.
6. Serve with Mango-Tomato Salsa.

Mango-Tomato Salsa

1. In a medium mixing bowl, use a rubber spatula to gently combine the mango, onion, jalapeño, tomato, cilantro, and lime juice. Season to taste with salt and pepper.