Posted by on Aug 22, 2014

Recipes
Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. Check out her recipes website The Epicurean Bodybuilder and follow her on Fitocracy.

You’ll get the best of both worlds with this sweet and spicy marinade! This will also be tasty with flank steak or pork!  Let the meat marinade in this mixture for at least 12-24 hours in the fridge.

Macros for whole recipe: 

If using Chicken thighs: Protein 117g/Fat 32/Carbs 32g/Cal 1079

Chicken Breasts: Protein  128g/Fat 16/Carbs 32/Cal 866

Ingredients:

1 lb boneless and skinless chicken thigh or breast

6 cloves garlic, minced

1 chipotle chile pepper, diced (remove seeds if you don’t want it to be that spicy)+ 1 tablespoon of the adobo sauce that it came in

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon cayenne pepper

2 tablespoon brown sugar

1 tablespoon dried oregano

1 teaspoon fresh ground black pepper

1 teaspoon salt

2 teaspoons fresh ginger, chopped

¼ cup fresh lime juice

½ cup balsamic vinegar

 Instructions:

  1. In a bowl, mix the spices, garlic, salt chipotle pepper + adobe sauce, brown sugar, lime juice, and balsamic vinegar until everything is incorporated.
  2. Place meat in a large bowl (or large freezer bag) and rub the marinade all over (don’t forget to wash your hands after!). Cover and marinade for at least 12 hours.
  3. Spray a pan with non stick cooking spray and heat to medium high heat. Cook chicken until it’s browned and crispy and cooked through.
  4. Serve with Cilantro Lime Rice (if macros allow)

Macros for whole recipe:

If using Chicken Thighs: Protein 117g/Fat 32/Carbs 32g/Cal 1079

Chicken Breasts: Protein  128g/Fat 16/Carbs 32/Cal 866

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