By Rita~ on May 30, 2006
Photo by ~Leslie~
Photo by ~Leslie~
"Chicken sweetened with honey and kicked up with Chipotles in abobo sauce for added smokness. Serve over a bed of greens, a bed of rice, in a wrap, or with any favorite summer salad. Tenderizing Chicken Breasts in this method keeps the meat from sticking and tearing, plus there is no mess. Wet the inside of a gallon freezer bag with a little water or oil. Place one or two (depending on size) boneless, skinless chicken breasts inside the bag - seal part way. Lay the bag on a work surface and pound the meat to the desired thickness."
Serving Size: 1 (163 g)
Servings Per Recipe: 8
"We made this chicken tonight for dinner and enjoyed it. It was very moist and very flavorful. I followed the directions as posted, except for using olive oil instead of vegetable oil, 3 chipotles in adobo, and 2 large garlic cloves, minced. I used the cilantro, which I find from previous experience goes well in a lime chicken marinade. I marinated for 2.5 hours and served with a salad on the side. Thanks, Rita."
"I took some skinless, boneless chicken breasts and marinated it with plenty of the chiles. I put the chiles and fresh cilantro in my food processor for just a sec and then added the rest of the ingredients and poured this mixture of the chicken in a ziploc bag. I grilled the chicken on my George Foreman grill. Yum!"
"This produced a very moist chicken breast with great flavor! I halved all the ingredients as I was only doing 3 breasts and used the cilantro (love that) and added some garlic, like I do to most things. I will certainly make this chicken again! Just wanted to update this today to say that I used this marinade with salmon last night that i grilled and it was wonderful! I didn't make enough as my children loved the salmon too! I will use this again for that."
"This was good but despite marinating about 4 hours, it wasn't as flavourful as I expected. It did brown nicely and had a bit of a bite but it seemed to need something more....maybe next time I'll add some crushed garlic. Thanks for posting, we'll try this again."
"Very good and tasty. I more than dobled the chipoltle, but we like it hot!! Thanks!"
"Wow, wow, wow was this ever good! Wayne made these for me (of course) and paired it with a Caesar Salad for a terrific summertime dinner. He left out the parsley but otherwise made it as stated. DELICIOUS dish that will go on our regular rotation. Thanks Rita! :) Made for ZWT 3"
"We thought this was between a 4 and a 5 star, so I will go with a 5. It was too spicy for my kids. I used 2 chipotle chiles in adobo and my husband and I liked it very much. Next time, I will use just 1 of the chipotle chiles and hopefully my kids will enjoy it more. The smokiness of the chiles along with the sweetness of the honey gave the chicken a wonderful depth of flavor. Thanks, Rita!"
"I made this for PAC. Nice balance between the sweet and hot here! I did use 2 chipotles and I think it would have been too mild with just one...2 was perfect if you like spicy foods normally. I'm adding this to my permanent chicken cookbook! "
"Oooooh, loved by my spicy-loving spicy husband! ;) The can of Chipotle peppers in Adobo Sauce was just a 7 oz. can and they were little bitty things, so I used 7 or 8 of them, and I squeezed much of the sauce from the can into the marinade. After 4 hours in the marinade, pounded to 1/2 inch or so, we grilled these and WHOA! They were almost too spicy for me but not quite, and hubby just loved them! This goes on a recipe card for sure. And that's my best billing. Thanks again, Rita! I love your recipes!"
"Smoky, spicy with a hint of sweetness! Fantastic! "