Tuesday, November 29, 2011

Honey Chipotle Chicken

Happy Tuesday everyone! In case you missed it on Facebook, this recipe was featured on Perry's Plate yesterday. Thanks again Natalie!

Since we just had Thanksgiving, I thought some Mexican food might be in order, just to have something different! This recipe is quick and easy; very versatile; and the flavor is truly amazing!

Recently, I spotted a dish from a restaurant that sounded really, really good. Honey Chipotle Chicken! I haven't tried the ones at the restaurant yet, but I thought I'd give it a try at home. It was perfect. The lime and honey added smoothness and tartness; with the chipotle adding it's smokey kick. 

If you've never used Chipotle in Adobo Sauce before, no fret. It is found in the mexican aisle by the salsas. You only usually use one pepper, and maybe some sauce. It's really spicy! The rest of the chipotles and sauce can be chopped up, placed by Tablespoons into ice cube trays, and frozen for later use!

Now, on to the recipe!

Honey Chipotle Chicken 
The Double Dipped Life

 In a bowl, mix the following ingredients:

6 Tb honey
5 Tb lime juice (1 large lime)
1 Chipotle Pepper in Adobo Sauce, finely chopped
1/2 - 1 teas Chipotle sauce
1/2 teas garlic pepper

Add 3 cooked chicken breasts, or the meat off of one rotisserie,  and toss.  Let the chicken marinate for at least an hour, up to overnight.

Isn't that easy? You can now use the chicken for so many yummy things!  Use in Quesadilla's, burritos, enchiladas, taco salads... any Mexican dish you want!


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