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Monday, July 11, 2011

Honey-Chipotle Glazed Chicken

It is well known that Casey and I love our spicy foods and lately I have been using a lot of chipotle spice. At first I didn't love the flavor of chipotle but now I loving it more and more each time I have it. This chicken with its sweetness from the honey and spice from the chipotles is spot on. This is the perfect summer weeknight dish, quick, easy, and super flavorful. Grill up some mixed veggies for a simple and healthy meal.



Ingredients:
¼ cup honey
1 tbsp. pureed canned chipotles in adobo sauce (I used 2 chipotle peppers plus about 1/2 tbsp of adobo sauce, pureed, to get plenty of the spiciness we love)
1 tsp. Dijon mustard
1 tbsp. chili powder, divided
Kosher salt and freshly ground black pepper
1 tbsp. canola oil, divided
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. smoked paprika
2-4 boneless, skinless chicken breasts, butterflied into halves
Sesame seeds, and chopped fresh cilantro for garnish (optional)

Directions:
Prepare grill. While grill is heating, whisk together honey, chipotle puree, mustard, 1½ teaspoons chile powder, ½ teaspoon salt, and 1½ teaspoons oil in a small bowl. Set aside.
Stir together the remaining 1½ teaspoons chile powder with the coriander, cumin paprika, and remaining 1½ teaspoons oil in a medium bowl. Add the chicken breasts and toss to coat. Season with salt and pepper.

Place the chicken on the prepared grill and cook for 3-4 minutes. Flip and brush the cooked side of the chicken with the honey-chipotle glaze. Cook for 3-4 minutes, flip again and brush the second side with the glaze. Cook for an additional minute on each side, adding any remaining glaze. Remove from grill and allow to rest for 5 minutes.

Garnish with sesame seeds and cilantro, if desired, and serve.

Adapted from Annie's Eats.

Linked to Shine Your Light Mangia Mondays and Blessed with Grace Tempt My Tummy Tuesdays.

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7 Comments:

Blogger Yasmeen said...

Oh, that looks so fresh and summery! Lovely grill marks, too. So jealous of your warm weather right now.

July 11, 2011 at 7:18 PM  
Blogger anniebakes said...

ooooh, yummy and healthy too! anne

July 11, 2011 at 9:10 PM  
Anonymous kathleen @ the lushers said...

We love this recipe too! That sweet & spicy combination is delicious!

July 11, 2011 at 11:02 PM  
Blogger Shea said...

I'm always looking for new ways to cook a chicken breast, and this looks delicious! You had me at chipotle :)

July 12, 2011 at 8:06 PM  
Blogger julie said...

That looks like a perfect summer meal. Just beautiful!

July 13, 2011 at 9:10 PM  
Blogger Lisa@BlessedwithGrace said...

Oh my goodness, this chicken looks wonderful and sounds so tempting! Thank you for sharing your recipe and linking to TMTT.

July 19, 2011 at 3:11 PM  
Blogger Kristin said...

This looks delicious! I love all of the flavors in this.
Holy Cannoli Recipes

July 20, 2011 at 6:19 PM  

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C + C Marriage Factory: Honey-Chipotle Glazed Chicken

Honey-Chipotle Glazed Chicken

It is well known that Casey and I love our spicy foods and lately I have been using a lot of chipotle spice. At first I didn't love the flavor of chipotle but now I loving it more and more each time I have it. This chicken with its sweetness from the honey and spice from the chipotles is spot on. This is the perfect summer weeknight dish, quick, easy, and super flavorful. Grill up some mixed veggies for a simple and healthy meal.



Ingredients:
¼ cup honey
1 tbsp. pureed canned chipotles in adobo sauce (I used 2 chipotle peppers plus about 1/2 tbsp of adobo sauce, pureed, to get plenty of the spiciness we love)
1 tsp. Dijon mustard
1 tbsp. chili powder, divided
Kosher salt and freshly ground black pepper
1 tbsp. canola oil, divided
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. smoked paprika
2-4 boneless, skinless chicken breasts, butterflied into halves
Sesame seeds, and chopped fresh cilantro for garnish (optional)

Directions:
Prepare grill. While grill is heating, whisk together honey, chipotle puree, mustard, 1½ teaspoons chile powder, ½ teaspoon salt, and 1½ teaspoons oil in a small bowl. Set aside.
Stir together the remaining 1½ teaspoons chile powder with the coriander, cumin paprika, and remaining 1½ teaspoons oil in a medium bowl. Add the chicken breasts and toss to coat. Season with salt and pepper.

Place the chicken on the prepared grill and cook for 3-4 minutes. Flip and brush the cooked side of the chicken with the honey-chipotle glaze. Cook for 3-4 minutes, flip again and brush the second side with the glaze. Cook for an additional minute on each side, adding any remaining glaze. Remove from grill and allow to rest for 5 minutes.

Garnish with sesame seeds and cilantro, if desired, and serve.

Adapted from Annie's Eats.

Linked to Shine Your Light Mangia Mondays and Blessed with Grace Tempt My Tummy Tuesdays.

Labels: , ,