honey is quickly becoming one of my favorite ways to sweeten foods & drinks. tom will argue in favor of agave nectar, but honey brings along with it an incredible flavor that can’t be imitated . pair that with the slow burn of chipotles & we have a winner, winner chicken dinner.
adapted from annie’s eats (serves 6)
¼ cup honey
1 tablespoon pureed canned chipotles in adobo sauce
1 teaspoon dijon mustard
1 tablespoon chili powder
kosher salt and freshly ground black pepper
1 tablespoon canola oil
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon paprika
4-6 boneless, skinless chicken breasts, butterflied into halves
1. preheat the grill to high. in a small bowl, whisk the honey, pureed chipotles, mustard, 1 1/2 teaspoons chili powder, about 1/2 teaspoon salt & 1 1/2 teaspoons canola oil. set aside.
2. in a large bowl, or a really large zipped freezer bag, combine the rest of the chili powder with the coriander, cumin & paprika. add the butterflied chicken breasts, the rest of the oil season with salt & pepper & toss to coat everything evenly.
3. put the chicken on the grill & cook for 3-4 minutes on the first side. turn & brush the honey chipotle glaze all over the cooked side. cook on this side for 3-4 more minutes, then turn & glaze again. cook for 1 minute. flip. cook for 1 minute. flip. this kind of candies the outside.
4. remove from grill & brush with more glaze. garnish as desired, sesame seeds, snipped chives & chopped cilantro all look great. but you’d never know, since we forgot. oops.