Sweet and Spicy! I like to have this with rice lightly tossed with warmed mild salsa (Ortega is my favorite) with guacamole and chips on the side ;-)
Combine chipotle peppers, honey, vinegar, garlic, lime and salt in a food processor or blender. Process until it becomes a paste. Place chicken in a glass dish. Reserve 1/4 cup of the marinade to a bowl and set aside. Completely coat the chicken with remaining marinade cover and refrigerate for 3 to 4 hours, turning occasionally.
Heat grill to medium heat. Grill chicken until browned on all sides and basted with reserved marinade on each turn. Grill for about 25 to 30 minutes or until juices run clear when piercing.
By Ann from Richland, WA
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