We know you all have your go-to marinades for the summer, but this one is worth a try if you get the chance. This spicy honey chicken is marinated in a southwest chipotle paste and then basted with a honey-vinegar mixture during the grilling process, for the perfect, crispy-sweet glaze!
Ingredients: 4 chicken breasts, about 2lbs; 1 Tbsp vegetable/canola oil; 1 tsp garlic powder; 2 tsp chili powder; 1/2 tsp onion powder; 1/2 tsp coriander; 1 tsp kosher salt; 1 tsp cumin; 1 Tbsp pureed chipotle pepper with adobo sauce; 1/2 cup honey; 1 Tbsp Cider Vinegar.
- Combine the oil, garlic powder, chili powder, onion powder, coriander, salt, cumin, and chipotle puree in a gallon size zip-top bag. Squish until mixed well. Add the chicken, zip bag shut, and squish the bag around until all the chicken pieces are covered with the marinade. Refrigerate a minimum of 20 to 30 minutes.
- Grill each chicken breast for four to five minutes per side on medium heat, or until the thickest part of the chicken breast reaches 165 degrees Fahrenheit.
- While the chicken is grilling, warm the honey so it’s runny and add the cider vinegar. Reserve two tablespoons to drizzle on just before eating. Baste each side of the chicken breast right at the end of grilling. Enjoy!