Honey Chipotle Grilled Chicken

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1/3 cup honey
• 2 peppers chipotle peppers in adobo
• 1 tbsp adobo sauce
• 2 tbsp lime juice
• 3 garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro
• 1 lime lime wedges

Instructions

1. 1Pat the chicken breasts dry with paper towels and place them in a shallow dish or resealable bag. Mince the garlic and finely chop the chipotle peppers so the marinade will coat evenly.
2. 2In a bowl, whisk together the olive oil, honey, chopped chipotles, adobo sauce, lime juice, minced garlic, smoked paprika, cumin, salt, and black pepper until the honey loosens and the mixture looks glossy and pourable.
3. 3Pour most of the honey-chipotle mixture over the chicken, reserving a few spoonfuls in a clean bowl for basting later. Turn the chicken to coat every side, then cover and refrigerate for at least 30 minutes or up to 4 hours.
4. 4Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly so the sticky glaze does not tear the chicken. If cooking indoors, heat a large cast-iron grill pan over medium-high until very hot.
5. 5Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Place the breasts on the hot grill and cook undisturbed for 5 to 6 minutes until well-marked and the edges look opaque.
6. 6Flip the chicken and brush the reserved clean glaze over the top. Continue grilling another 5 to 7 minutes, basting once more, until the internal temperature reaches 165°F and the exterior is lacquered and lightly charred at the edges.
7. 7Transfer the chicken to a cutting board and rest for 5 minutes so the juices redistribute. The glaze should look sticky and deep mahogany.
8. 8Slice against the grain into thick strips, scatter with chopped cilantro, and serve with lime wedges for squeezing. Arrange on a platter for easy backyard sharing alongside slaw or grilled corn.