Chipotle Lime Chicken
- 2 minced chipotle pepper (in adobo)
- 1 t adobo sauce (from the canned pepper)
- 4 T lime juice
- 2 t minced garlic
- 4 T olive oil
- 225 g chopped chicken (can use breasts, legs, or thighs)
- 1 T honey
Mix minced chipotle, adobo, lime juice, garlic, and oil; pour HALF of it into a resealable bag. Reserve the rest of the mixture for basting.
Season the chicken with salt and pepper. Add chicken to bag and allow to marinate in the frige overnight.
Preheat George Foreman grill.
Remove the chicken from the marinade and place on preheated grill. Discard USED marinade. Grill chicken about 4-5 minutes, then flip over and cook another 4-5 minutes.
Add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
Remove from grill and pour any remaining RESERVED sauce on top.
Notes from source: If you're short on time, you can shorten this marinade; the flavors will simply be a bit less intense. If desired, you can freeze ahead by putting the ingredients in a ziploc bag and placing in the freezer, flattened. To cook from frozen: thaw in refrigerator. Cook as directed.
SJ Note 27 June 2011: I only used this recipe for inspiration this time, following the suggestions in the reviews to extend the marinating time to overnight from the original 15 minutes, and slow-cooking it instead of grilling, to fit my schedule. It was okay, but it could have had more flavor. Next time I'll try dicing the meat first, so the marinade penetrates more, and cooking it on the George Foreman. If I have any, I'll also add some chipotle paste to the marinade.