When I first saw this recipe contained chipoltes in adobo, I knew I had to make it for Corrie. He loves Bobby Flay’s flavor profile. This was very tasty, although a bit spicy for my taste so I would reduce the amount of the chipoltes next time, but since I don’t have a very high tolerance for spicy, I’ve left the recipe as is below.
Honey Chipolte Grilled Chicken
Found at: Annie’s Eats from Smells like Home via Grill It! (Bobby Flay)
- ¼ cup honey
- 1 Tbsp. canned chipotles in adobo sauce (pureed or very finely chopped)
- 1 tsp. Dijon mustard
- 1 Tbsp. ancho chili powder
- Kosher salt and freshly ground black pepper
- 1 Tbsp. canola oil
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- ½ tsp. Spanish paprika
- 2-4 chicken breasts, butterflied into halves
Heat the grill to high. Combine the honey, chipotle puree, mustard, 1½ teaspoons ancho chile powder, ½ teaspoon salt, and 1½ teaspoons oil in a small bowl.
In a separate bowl (large enough for the chicken), combine the remaining ancho chili powder, coriander, cumin and paprika, and the remaining oil. Add the chicken to the bowl and stir until coated. Add salt and pepper to your tastes.
Grill the chicken for 3-4 minutes, then flip the chicken over and brush the side you just cooked with the honey and chipotle sauce. Allow to cook for 3-4 minutes, then flip it back over to the first side and brush the glaze onto the second side. Grill for one minute, flip, and cook for another minute then remove from the grill and eat!