Grilled Honey Chipotle Chicken

Can I hear it for March weather that feels more like June?!

Not only did we fire up the grill last week for the first grill of the season...we ate outside. And we were not cold. It was an Indiana miracle!

I pulled out a recipe I haven't made in ages. And I don't know how this fell through the cracks. This is grilled chicken I could eat once a week. At least.

If you are cooking for young kids, beware of the spice factor. I threw an extra chicken thigh on the grill that was just salt and peppered for my girls. More spicy grilled chicken for me.

Grilled Honey Chipotle Chicken
From Annie's Eats

For the glaze:
1/4 cup honey
1 TB pureed canned chipotles in adobo sauce
1 tsp Dijon mustard
1 1/2 tsp chili powder
1/2 tsp kosher salt
1 1/2 tsp vegetable oil

For the rub:
1/2 tsp dried parsley
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
kosher salt and freshly ground pepper

4 boneless, skinless chicken thighs
1-2 tsp vegetable oil
Sesame seeds
Chopped fresh cilantro

Heat the grill (or a cast iron skillet to cook on stove top) to medium-high.

In a small bowl, whisk the honey, chipotle puree, mustard, chili powder, salt, and 1½ teaspoons oil. Divide the sauce in half. Use half to glaze chicken as it cooks and reserve the other half to drizzle over completely cooked chicken.

In a separate bowl, stir together chili powder, cumin and paprika, dash of salt and a few grinds of pepper.

Drizzle both sides of chicken thighs with vegetable oil. Sprinkle chicken with the paprika mixture.

Place the chicken on the heated grill and cook for 3-4 minutes.

Turn the chicken and brush the cooked side of the chicken with the honey-chipotle sauce.

Cook for an additional 3-4 minutes, turn the chicken again and brush the second side with the glaze.

Cook for 1 minute, turn chicken again and cook for 1 minute more.

Remove from the grill and drizzle with the reserved honey-chipotle sauce.

Sprinkle the chicken with sesame seeds and chopped cilantro and serve immediately.

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Linked at Fit and Fabulous Fridays and Weekend Potluck

Chipotle Sour Cream and Salsa

Oh, how I love chipotle peppers in adobo sauce!

I was planning on black bean and cheese tacos for dinner one night (recipe to come) and came across Sweet Caroline's Cooking adobo sour cream. I thought it would go perfectly with the tacos.

But why stop there? I threw together a chipotle salsa to go with it.

Heaven in a taco shell, I tell you!


Chipotle Sour Cream
From Sweet Caroline's Cooking

1 cup sour cream
2 chipotle peppers in adobo sauce, plus 2 tsp of adobo sauce

Remove the seeds from the peppers and chop.

Mix the sour cream, peppers and sauce together.

Refrigerate until ready to use.


Chipotle Salsa

1 TB EVOO
1/4 cup chopped onion
3 large tomatoes
1/2 tsp minced garlic
1/4 c minced cilantro
1 1/2 chipotle chilies, chopped with seeds removed (unless you want that extra heat)
2 TB red wine vinegar (or apple cider vinegar)
1 scant tsp kosher salt
1/2 tsp granulated sugar

Saute the onions garlic) in EVOO.

Put onion, garlic, and half of the tomatoes in a food processor (or blender), blend until finely chopped by not pureed.

Add the cilantro, chilies, vinegar, salt and sugar. Pulse to mix.

Fold in remaining chopped tomatoes.

Refrigerate until ready to serve.

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