Whisk together 2 tsp of the oil and all other ingredients up to the chicken, add the chicken and toss in plastic bag or tupperware. Marinate at least 2 1/2 hours or overnight.
Combine yogurt, Cabo Chipotle rub and scallions. Set aside in frige until ready to serve. Combine avacado, tomatatillo, lime, gypsy juice and jalepeno. Set aside until ready to serve.
Heat the remaining 2 tsp oil in a no-stick skillet over medium-high. Discard the marinade and cook chicken about 3 minutes per side or until cooked through.
Serving
Suggestions
Serve chicken while hot with yogurt mixture and avacoado mixutre as condiments on the side.
Originally Submitted
3/25/2011
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