Chipotle Chicken

The end of this week is Cinco De Mayo, the day in which to celebrate the Mexican victory over the French in 1862. I celebrate by eating all sorts of yummy Mexican inspired dishes all week long. This week I have three recipes to share with you, all from the same meal. The first is this dish right here. A spicy marinated and then grilled chicken breast. The chipotle peppers in the dish not only give the chicken a kick but also lend a smoky flavor to them as well. Just one chipotle can pack a punch so if you don't want it super spicy, remove the seeds. You'll still get a kick, but it could mean the difference of enjoying the dish instead of not feeling your tongue!
The three dishes this week all share some common ingredients which is another reason why I'm sharing them. Make sure to check back on Wednesday and again on Friday to see the two side dishes.

What You Need:

1 chipotle in adobo
1 tsp of the adobo sauce
1 tbs tomato paste
1 tbs oil
juice of 1 lime
1 tbs honey or agave
1 minced garlic clove
1 tsp cumin
salt
4 chicken breasts

What To Do:

Remove the seeds from the chipotle if you choose, then minced it up fine. Combine it in a bowl with the rest of the ingredients, minus the chicken breast. Pour half the sauce into a re-sealable zip top bag along with the chicken. Seal the bag and use your hands to work the sauce around the chicken so that it's well coated. Let sit for at least an hour, but no more then 4 hours.
Preheat your girll, once hot, remove the chicken from the marinade and grill over high heat for 3-5 minutes on the first side. Flip them over and baste them with some of the remaining sauce. Lower the heat and finish cooking the chicken breast another 3-5 minutes depending on the thickness. Use a meat thermometer if you're not sure. Flip and baste them one more time before taking them off the heat. Let rest for a few minutes before serving.