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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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INGREDIENTS

 

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

 

DIRECTIONS

 

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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