3 Tbs Patricia & Paul Chipotle Infused Olive Oil
2 cloves of garlic smashed, peeled and roughly chopped
1 Tbs honey
1/4 tsp cumin
2 chipotle chiles in adobo, roughly chopped
Pinch of kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts
Optional: add some fresh lime zest and/or chopped cilantro leaves.
In a mini food processor add olive oil, honey, salt, pepper, cumin, garlic and chopped chipotles.
Let the food processor run until the marinade is thick but not chunky.
Pour over chicken and marinade for two hours (remove 30 minz prior to grilling).
Heat your grill to medium/ medium high heat and grill the chicken 6 to 8 minutes a side
or until no longer pink. Let rest for 15 minutes before slicing.

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