Summer is starting to fade away, and the vegetables we loved so much the past few months are slowly being replaced by fall produce.
This transitional time is always a tough one for me in terms of meal planning, so I count on recipes like this one, which is good any time of year, to get me over the hump. Since grilling is closely associated with summertime, I’m hanging onto the last bit of summer by enjoying as much grilled food as I can.
We all know that chicken breasts can be kind of boring, so I’m always on the hunt for recipes that give them a new spin. This one has been in my meal rotation for three years, and it’s still one of my favorites.
Photo by Courtney Champion
Honey and chipotle make a fantastic combination, giving this chicken the perfect blend of sweet and heat. It’s quick enough to make on a busy weeknight and goes wonderfully with these mashed pinto beans.
Leftovers can be tucked on top of this salad for a quick and filling lunch the next day.
|Chipotle-Honey Glazed Chicken||
- 1/2 cup honey
- 1 chipotle in adobo, minced (more if you like it spicier)
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons ancho chili powder, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil, divided
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Spanish paprika
- 4 boneless skinless chicken breasts
- Fresh cilantro and thinly sliced chives for garnish, optional
- Prepare your grill for high heat cooking.
- In a small bowl, whisk together the honey, chipotle, mustard, 1 tablespoon of ancho powder, 1/2 teaspoon of salt and 1 tablespoon of oil. Set aside.
- Whisk together the remaining ancho powder with the coriander, cumin, paprika and remaining oil in a medium bowl. Season the chicken breasts with salt and pepper, then add them to the bowl. Toss to coat.
- Place the chicken on the prepared grill and cook for 3-4 minutes. Flip the chicken and brush each piece with the chipotle-honey sauce. Cook for another 3-4 minutes, then flip and brush the other side. Cook for 1 minute, then flip once more. Cook for 1 more minute, then remove chicken from the grill.
- Brush with additional sauce and sprinkle with cilantro and chives, if desired.
What are your favorite recipes for transitioning from summer to fall?