Pineapple Chile Chicken

Grab your blender (or a large food processor). Add the pineapple, sweet chile sauce, chipotles in adobo, water, avocado oil, cilantro, 1 1/2 tsp kosher salt, garlic, crushed red pepper flakes, and, if you’re feeling bold, the hot pepper powder and liquid smoke. Blend on high until smooth. Taste and adjust with more salt if needed.

Pour 2 cups of the marinade into a small saucepan. Set it over medium-high heat and bring it to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer until thickened to a syrupy consistency. Transfer to an airtight container and refrigerate until ready to grill or roast.

Place the chicken breasts in a large container or zip-top bag, and pour in the remaining marinade. Seal it up, give it a good shake to coat the chicken evenly, and refrigerate for at least 4 hours or up to overnight.

About 30-45 minutes before you're ready to begin cooking, pull the chicken and marinade from the refrigerator - we want the chill to come off so it cooks evenly.

Preheat your grill by oiling the clean grates and setting it to high heat with the lid closed for 10 minutes.

Place the marinated chicken on the hot grates. Baste the top with the reduced marinade, then cook undisturbed for 4-5 minutes. Flip, baste again, and continue grilling until the chicken reaches an internal temperature of 165°F. Feel free to flip a few more times to get those perfect grill marks, basting each time.

Oven Instructions

Preheat your oven to 425°F with the rack in the top position. Arrange the marinated chicken on a wire rack over a baking sheet in a single layer.

Roast for about 20 minutes or until the internal temperature hits 165°F in the thickest part

Baste the cooked chicken lightly with the reserved marinade, then switch the oven to broil and place the chicken under the broiler just until the edges start to char, about 3 minutes. Alternatively, use a kitchen torch for that final char. Dassit!