Saturday, January 23, 2010

Honey-Chipotle Glazed Chicken

I love the combination of honey and chicken. I will always love McDonald's McNuggets with just plain honey as dipping sauce. Nothing beats that. This glaze is a bit spicier and a little smokier. It's for a more exotic evening. The glaze does coat the chicken very well, but I still like to keep a little extra for dipping.

Honey-Chipotle Glazed Chicken

1/2 cup honey

2 tbsp pureed canned chipotle chilies in adobo
1 1/2 tsp Dijon mustard
2 tbsp ancho chili powder
Kosher salt and freshly ground black pepper
2 tbsp canola oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp Spanish paprika
4 boneless skinless chicken breasts, pounded to 1/2″ thickness
1 tsp sesame seeds
1 tsp chopped fresh cilantro
1 tsp chopped chives

Heat your grill to high. Whisk together the honey, chipotle puree, mustard, 1 tbsp ancho powder, 1/2 tsp salt, 1 tbsp oil in a small bowl.

Stir together the remaining ancho powder with the coriander, cumin, and paprika in another medium bowl. Add the chicken breasts, the remaining oil, and toss to coat. Season with a little salt and freshly ground black pepper.

Place the chicken on the grill and grill for 3-4 minutes. Flip the chicken and brush the pieces with the honey-chipotle sauce. Cook for an additional 3-4 minutes. Flip the chicken again and brush the other side with the sauce; cook for 1 more minute. Flip once more and cook for another minute. Remove chicken from the grill and brush on more sauce as desired. Sprinkle with sesame seeds, cilantro, and chives before serving.

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