Grilled chicken breasts with an INCREDIBLE Chile-lime sauce made with garlic, honey, fresh cilantro, and chipotle pepper, and a serrano chili pepper. This dish makes a great addition to the summer menu.
It is spicy but with the perfect amount of sweetness from the honey. It also goes really well with pork tenderloin or pork chops. The sauce is easy to whip up in a food processor and can be stored in the refrigerator days ahead of time until ready to use. It really is a great and simple meal that my family adores. One of my favorite things to serve it with is a berry salad. My balsamic-maple vinaigrette berry salad is a great balance with the grilled chicken.
You can find that recipe here. Berry Salad with Maple-Balsamic Dressing
The chicken is best cooked on the grill. I like to cut a boneless-skinless chicken breast in half lengthwise, slather on the homemade sauce and grill each piece. Bone in and skin on breast is great too. Just remember to cook longer and check that the internal temp is 160 degrees. Look how delicious this is!
If you love tacos this chicken makes an amazing one. It is also fantastic in enchiladas too.
Okay, let’s get started!
Grilled Chicken with Chipotle-Lime Sauce
Equipment
- Grill
Ingredients
- 2 large chicken breasts, cut in half lengthwise.
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1 serrano Chile, seeded and diced.
- 1-2 chipotle, in adobo sauce, seeded and diced.
- 1 large fresh lime, juice Plus 1 lime sliced for garnish. ( Optional)
- 2 tbsp. honey
- 4 cloves garlic, minced.
- 1/4 tsp cornstarch
- 1 tsp fresh oregano, minced. 1/2 tsp dried oregano works too.
- 2 tbsp. fresh cilantro, minced. more for garnish (optional)
Instructions
- Preheat the grill.
- Season each breast with salt, pepper, paprika, and cumin. Both sides and as even on all pieces as possible. Set aside and move onto the sauce.
- Now into a food processor, add the lime juice, honey, garlic, serrano pepper, chipotle pepper, and cornstarch. Blend.
- Now transfer the mix to a small saucepan on high heat. Boil the mixture for 1-2 minutes. Add the fresh cilantro and oregano, then stir. Remove from the heat. Reserve 1/2 of the sauce.
- Baste the chicken breasts and grill on both sides with half of the sauce, Grill until cooked through. 160° is the done temperature for chicken. Remember to flip and grill on both sides.
- Move the chicken to a serving platter. Garnish with lime slices and sprinkle on the cilantro garnish.
- Pour the remaining sauce onto the chicken and serve immediately. *If the sauce is a bit too thick to pour after cooling down, squeeze in a bit more lime juice and stir.
- ENOY!
