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1 1/2 pounds boneless skinless chicken breasts or thighs

2 tablespoons olive oil

1 tablespoon honey

2 cloves garlic minced or grated

3 Tbsp Milford Spice Sweet Heat Honey Chipotle 

1 teaspoon cumin

kosher salt and pepper


For Serving:


10-12 street taco tortillas

1-2 cups guacamole

1 cup sharp shredded cheddar cheese

1/2 cup cotija cheese

fresh cilantro 

grilled corn kernels removed, for serving (optional)


For the Tomatillo Peach Salsa:


2 tomatillos

2 peaches quartered

1 jalapeno seeded + chopped

1/4 cup fresh cilantro

1/4 cup fresh basil

juice of 2 limes

kosher salt to taste




Thoroughly rub each chicken breast on both sides with the Milford Spice Sweet Heat. In a large gallon size zip-top bag, combine the rest of the ingredients and the rubbed chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.

Meanwhile, prepare the salsa.


Preheat the broiler to high.


Line a baking sheet with parchment. Add the peeled tomatillos and peaches. Place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and peaches to a blender or food processor. To the blender, add the jalapeno, cilantro, basil, lime juice and salt. Blend until mostly smooth. Pour into a glass jar or serving bowl. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.


Set your grill, grill pan or skillet to medium-high heat.


Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain or shred.


To assemble, spread a little guacamole on a warmed flour tortilla.  Add the chicken, peach salsa and cheese. Garnish with fresh corn, and fresh cilantro.

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