Chipotle Honey Grilled Chicken (Edit recipe)

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Chipotle because I absolutely love the smokey heat. Honey because it pairs so well with chipotle and lends a kiss of “sweet” on that “smokey heat!” Grilled because…well, it’s gonna add yet another layer of flavor! Combine that with all the other elements of the marinade and toppings and you’ll be headed to finger licking deliciousness in no time!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	524
Fat:	27 g
Carbohydrates:	30 g
Protein:	46 g
Cholesterol:	8 g
Sodium:	1793 mg
Fiber:	2 g
Sugars:	22 g
Calculated for total recipe.

Serves: 2-4

Ingredients

marinade

3 - 5 whole Chipotle Peppers in Adobo Sauce, use as many as you'd like here depending on your heat preference
.75 cup Lime Juice
2 Tbsp Olive Oil, can sub avocado oil
2 Tbsp Honey
1 Tbsp Ground Cumin
1 Tbsp Smoked Paprika
2 tsp Sumac, ground
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Dry Mustard Powder, optional
.25 cup Cilantro, good handful

chicken

1 - 1.5 lb Boneless Skinless Chicken Thigh, or chicken breasts, your choice

garnish

2 - 3 whole Lime, quartered for serving
1 - 2 Tbsp Cotija Cheese
1 - 2 Tbsp Cilantro, roughly chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add marinade ingredients to a mini food processor and pulverize until fully combined.
Place chicken in a non-reactive container or ziplock bag, pour marinade over the top and mix about to ensure the marinade is in contact with all pieces of chicken.
Marinate for a minimum of 6 hours in the fridge, optimally overnight for best flavor!
When ready to grill, remove chicken from the fridge and let it set out for 30 minutes* while you prep garnishes.
Follow the manufacturer's directions for your grill and cook chicken until it reaches a temp of 165° and juices run clear.
Remove from the grill to a serving platter, garnish as desired and serve.

Notes

Letting the chicken warm up a bit before grilling allows for optimal grilling and juiciness. If you put cold chicken (or most proteins for that matter) directly on that hot grill, it will cause the meat to seize up a bit, leaving it tougher than you want and far less juicy!