I was in the mood for something sweet and spicy and this easy grilled chicken fit the bill perfectly. I like boneless breasts but this would work well with thighs, boneless or not.
We threw it together and let it marinate while we moved on to the sides. Starting with this idea for mashed potatoes and beans, we left the poblanos out of the potatoes and sprinkled in a bit of cilantro instead. The chicken was enough hot and spicy and the potatoes were a nice contrast. And, since everything is better with bacon, the beans were terrific.
- Chicken, I used six boneless breasts but the choice is yours
- Chipotle Peppers in Adobo Sauce, 1 can
- Honey, 1/2 cup
- Cilantro, about 1/3 cup snipped
Pound the chicken breasts to a uniform thickness. Putting them in a big ziploc first contains the mess nicely.
Snip the cilantro and save a little aside for garnishing later.
Combine the peppers with their sauce, the honey and cilantro in a bowl.
Muddle it all together, breaking up the peppers as you go.
Pour a little sauce in a small bowl and save it for brushing on the chicken as it grills and/or passing alongside at the table.
Pour the remaining sauce over the chicken and let it marinate in the refrigerator for an hour or so.
Grill over a medium-hot grill, turning occasionally and basting with the reserved sauce.
Sprinkle with a pinch of cilantro and serve immediately. Enjoy!