Ingredients
2 1/2 lbs boneless skinless chicken breast
1 whole chipotle chile in adobo, minced
1/2 teaspoon adobo sauce
1/4 cup lime juice
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper to taste
Instructions
Whisk together minced chipotle chile, adobo sauce, lime juice, garlic, and olive oil in a bowl until emulsified.
Season chicken breasts generously with salt and pepper on both sides.
Place chicken in a large Ziploc bag and pour in half of the marinade.
Seal the bag, pressing out air, and refrigerate to marinate.
Prepare a grill with two zones (direct and indirect heat).
Grill chicken over direct heat for initial char, then move to indirect heat to finish cooking through.
Brush with the reserved half of the marinade during the final minutes of cooking for a sticky, caramelized glaze.
Notes
Keep the reserved marinade separate from the raw chicken to use as a finishing glaze. Using a meat thermometer is recommended to ensure the chicken reaches an internal temperature of 165°F.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-Inspired