Ingredients
Scale
- 1 1/2 cups chicken broth
- 1/4 cup El Yucateco Green Habanero Hot Sauce
- 1/4 cup apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 tablespoon lime juice
- 2 pounds chicken thighs, boneless and skinless
Instructions
- In a large sealable freezer bag combine chicken broth, El Yucateco Green Habanero Hot Sauce, vinegar, oilive oil, salt and lime juice. Seal and shake to mix ingredients well.
- Add chicken to the bag. Seal and shake, pressing with fingers to incorporate all fllavors. Refrigerate for at least 3 hours.
- Preheat grill to medium high. Place chicken pieces with smoot side on the rack. Cover gril and cook for 12-5 minutes on each side rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Remove from grill and keep warm.
- rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done.
- Serve with your favorite grilling vegetables and tortillas.