Grilled chicken breasts marinated in a simple chipotle marinade, then quickly grilled to perfection, and topped with a cooling and refreshing avocado Aioli. These are perfect for a weeknight meal with your family!
Place chicken on a cutting board and cover with plastic wrap. Pound out chicken so it appears uniform in width and place in a plastic bag. Add the remainder of the marinade ingredients into the plastic bag and let sit in the fridge for at least 30 minutes and up to 24 hours.
Prepare the grill for direct heat and remove the chicken from the marinade. Any excess marinade, you can pour over the chicken.
Place chicken over the direct heat for six minutes and then flip over. Remove when the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
Let sit for 10 minutes, and then shred with a fork in a bowl.
Place all ingredients in a food processor and pulse until everything is combined. Can be made in advance and should last in the fridge for five days.
Place a couple tablespoons of the shredded chicken on your corn tortilla and top with the crema. Add your favorite toppings like Cotija cheese, cilantro, white onions, or tomatoes.