Grilled Chicken with Honey, Lime, Garlic, and Chipotle Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1/3 cup fresh lime juice
2 Tbsp. honey
4 cloves garlic, chopped
1 serrano chile, or jalapeno, seeded and diced
1 chipotle chile, in adobo
1/4 tsp. cornstarch
1 Tbsp. minced cilantro
1 pound boneless skinless chicken breast, cut into 4 pieces


Preheat the grill.

In a food processor or blender, puree the lime juice, honey, garlic, serrano, chipotle in adobo sauce and cornstarch. Transfer the mixture to a medium sized sauce pan and boil until the sauce has slightly thickened, about 1 minute. Stir in the minced cilantro.

Brush the breasts lightly with the glaze and grill for 4 minutes on each side, turning once. Just before removing the breasts from the grill, baste the chicken with the remaining glaze. Remove from the grill and serve immediately.

Yields 4 servings.

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