Now and again wandering through the kitchen we’ve all come across a recipe that embodies true genius.
In my book (typically) those recipes result in food that is bursting with flavor, piques at least 3 of the 5 taste sensations, more often than not comes off the grill, can be prepared without a Cordon Bleu chef in attendance and doesn’t break the bank every time you prepare it.
This Honey Chipotle Chicken recipe is truly inspired genius.
It’s impossible at this point to even remember when we first stumbled across this one; the paperback cookbook from which the basic recipe came, before multiple tweaks and tunes, was printed in 1993.
Spicy food fans appreciate the smoky heat of the chipotle – couple it with the sweetness of the honey and the balsamic vinegar along with the other flavors here and you’ll find yourself reaching to use this with shrimp and scallops, firm white fish and even pork.
As always you’ll need to taste your chipotles and adjust the amount you use in the recipe; most of us buy the canned chipotles in adobo sauce. Some cans are as mild as can be, some are as hot as the fires of hell.
You can have this one ready to go in 10 minutes.
4 chipotle chile peppers in adobo, drained and chopped
2 gloves garlic, fresh, chopped
3 tbs fresh cilantro, chopped
1/3 cup honey
2 heaping tbs stoneground mustard
1 tbs cumin
Juice from 3 limes, fresh is far better
1 tbs balsamic vinegar
2 tbs vegetable oil
12 chicken breast halves, skinless
Make the sauce. Place all the ingredients in your trusty food processor save for the oil. Mix well. With the processor running, dribble in the oil. We always make a double recipe as you’ll want to serve more of this nectar on the side.
Grill. Brush on both sides of the chicken breast and grill over medium heat for 6 or 7 minutes per side or until just done.
Serve. More sauce on the side will keep your diners smiling.
Enjoy.
Tags: Friday Feast
{ 1 comment }
bitchin’ recipe