With a few tiny changes to make it spicier, this recipe truly made my taste buds sing. It is such a quick and easy way to prepare flavorful chicken, and the leftovers would be a delicious addition to any taco salad. I am such a big fan of the combination of sweet and spicy flavors - I think they compliment eachother perfectly. It wasn't until I met my ex-partner that I discovered that some people find sweet and spicy to be at odds with eachother, and even repulsive when combined. How do you feel about sweet-and-spicy foods?
GRILLED CHIPOTLE-LIME CHICKEN
1 1/2 lbs boneless skinless chicken breasts, thighs, or leg meat
2 chipotle chiles in adobo, minced
1 teaspoon adobo sauce, from the canned peppers
1/4 cup lime juice
1 garlic clove, minced or pressed
1/4 cup olive oil
2 tablespoons honey
Fresh ground black pepper to taste
If you are using a grill, preheat it to moderate heat for gas or medium indirect heat for charcoal. Away from the fire fire, lightly spray cooking rack with cooking oil.
In a small bowl, mix minced chipotle peppers, adobo sauce, lime juice, garlic, oil and pepper. Pour half into resealable bag. DO NOT add the honey at this point. Reserve the rest of the sauce for basting.
If you're not using kosher chicken (which is saltier), season the chicken with a little salt. Add chicken to bag and allow to marinate for 20 minutes at room temperature.
If you are using a grill pan, grease the pan and then place it over medium-high heat.
Remove chicken from marinade and place on preheated grill or grill-pan. Discard the used marinade.
Grill chicken for about 4-5 minutes, then flip over and cook another 4-5 minutes. Now add the honey to reserved marinade and baste the chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes. Remove from grill and pour any remaining reserved sauce on top.
Makes approximately 4 servings.
I'm not fond of the two together, but that chicken sure looks tasty!
ReplyDeleteSweet and Spicy? Yum yum...as long as my acid reflux meds are working.
ReplyDeleteThis chicken is making me drool. Speaking of yum yum...
Sure wish I had seen this before making dinner tonight!
ReplyDeleteThis looks and sounds fabulous! Unfortunately though I'm having a real problem with reflux right now, and cant tolerate spice, chillies etc!
ReplyDelete:(
Oh how I love chicken and lime and chipotle chilis. This is a great combination of flavors indeed.
ReplyDeleteOoooooooooh - can't wait to make the chicken! Are all chilis in adobe sauce gf? Yum. Looks fab.
ReplyDeleteHappy - I wonder if it's a physiological difference in our tongues that makes some things taste good to some people and not to others?
ReplyDeleteLynn & Dianne- Ugh, acid reflux sucks. I'm on Protonix for my GERD right now so I can eat peppers again.
Ellen - No, some canned chipotles in adobo are NOT gluten-free. You need to check the label and possibly contact the company. Or make them yourself! Here's a recipe and another recipe.
sweet and spicy= yum.
ReplyDeletespicy and spicy= yum.
sweet and sweet= just ok
Can you tell I'm more of a savory person? Although I do like me some dark chocolate... ;)I would be very sad if i couldn't eat spicy food. Luckily it doesn't bother me at all but DH has a more sensitive stomach. Go figure.
I don't cook chicken, but we made orange "chicken" tofu last night. it was just ok- needed more spices and probably a stronger marinade. :) Maybe I should try your recipe with tofu.... hmmm....
Hello,
ReplyDeleteThat chicken looks scrumptious.
I wanted you to know that I used one of your recent recipes as an idea point. The oven roasted broccoli you featured became my oven roasted cauliflower with nutmeg and cayenne.
I put it up on my blog today and wanted to let you know. I've credited you with the idea and posted a link to your blog.
Hope I got things right.
Tried to email you, but it didn't work.
Thanks.
Where are you finding gluten-free chipotle peppers? The adobo sauce in the cans available in all our local grocery stores contain gluten. We have found Ortega chipotle taco seasoning as a substitute, but it doesn't quite give the zing the real thing adds to recipies.
ReplyDeleteI've heard of some adobo sauce having gluten but none of the brands I've ever used/looked at have contained gluten. One brand that's widely available and GF is Goya. Several other brands I've seen in my supermarket (unfortunately none of them kosher) are also gluten-free. I forget the other brand of kosher chipotles I've used.
ReplyDeleteYou can also make your own!
http://www.gfzing.com/?p=75
Whoever suggested Ortega Chipotle Taco Seasoning is a gluten free substitute needs to read the ingredients again. Last ingredient is WHEAT.
ReplyDeleteJust a word of warning from another gluten free person. :)
La Costena chipotles in adobe sauce is gluten-free! Just found this out and am so happy I can now enjoy my chipotle mayo again (great on salmon!).
ReplyDeletei just improvised a great chipotle dip. assuming that a previous blogger was correct in saying that goya canned chipotle peppers in adobo sauce are gluten free,then those who require gf foods might love this.1 can gf garbonzos,1 block or tub gf cream cheese,2cans gf chipotle peppers in adobo sauce,2 packets gf sazon with coriander and annatto,16 oz gf sour cream. puree the chipotles with the garbonzos.put it in a bowl with everything else and use hand mixer on highest setting to blend everything else together.i then thickened with zantham gum but if that sounds foriegn to you then use more garbonzos unless you dont want to thin the flavor then corn starch might work but i have not tried that myself yet.this is a mouth burner for most people.adjust to suit your desired heat level.
ReplyDeletei just improvised a great chipotle dip. assuming that a previous blogger was correct in saying that goya canned chipotle peppers in adobo sauce are gluten free,then those who require gf foods might love this.1 can gf garbonzos,1 block or tub gf cream cheese,2cans gf chipotle peppers in adobo sauce,2 packets gf sazon with coriander and annatto,16 oz gf sour cream. puree the chipotles with the garbonzos.put it in a bowl with everything else and use hand mixer on highest setting to blend everything else together.i then thickened with zantham gum but if that sounds foriegn to you then use more garbonzos unless you dont want to thin the flavor then corn starch might work but i have not tried that myself yet.this is a mouth burner for most people.adjust to suit your desired heat level.
ReplyDelete