Do you have a hard time finding certain less common items at your grocery store?  This is something that has always plagued me.  It used to be because I shopped at a store that didn’t carry any ingredient that was even slightly unique.  However, I now shop at a very well stocked store where I can find almost everything – so when I can’t find something, it’s usually just because I don’t know where to look (and the employees are rarely able to help because they have never heard of the item I want.)  So, chipotle peppers in adobo sauce is one of these items.  I have looked for them approximately eleven bajillion times and could never find them.  But, I have seen them in so many recipes that I know they must be common and I knew my store would have them.  So, I Googled them to find exactly what the can looked like, and – success!!  (And for the record, they were where I swear I have looked every time.  I think I have a selective blindness or something.)

Anyway, let’s talk about this wonderful chicken!  I was anxious to try this because it sounded delicious – the combination of sweet honey and spicy chipotle glaze was very enticing.  I had high hopes, but after mixing up the glaze I was unsure.  The glaze smelled awful to me and I was sure I was not going to like this at all.  However, it ended up having a fantastic flavor and the meat was very moist.  The sweetness of the honey is perfect, and then it is followed by the spiciness from the peppers.  The balance was just right and we loved this meal.  The only thing I will change next time is to reduce the amount of glaze by at least half, because I had ton more than I needed.   I have reflected this in the version below.  Enjoy!

  • Yield 4-6 servings


¼ cup honey
1 tbsp. pureed canned chipotles in adobo sauce
1 tsp. Dijon mustard
1 tbsp. ancho chili powder
Kosher salt and freshly ground black pepper
1 tbsp. canola oil
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. Spanish paprika
2-4 boneless, skinless chicken breasts, butterflied into halves
Sesame seeds, chopped fresh cilantro and minced chives, for garnish (optional)


  • 01

    Heat the grill or a grill pan to high.  In a small bowl, whisk together the honey, chipotle puree, mustard, 1½ teaspoons ancho chile powder, ½ teaspoon salt, and 1½ teaspoons oil.  Set aside.

  • 02

    Stir together the remaining ancho powder with the coriander, cumin and paprika in another medium bowl.  Add the chicken breasts the remaining oil, and toss to coat.  Season with salt and pepper.

  • 03

    Place the chicken on the heated grill and cook for 3-4 minutes.  Flip the chicken and brush the cooked side of the chicken pieces with the honey-chipotle glaze.  Cook for an additional 3-4 minutes; flip the chicken again and brush the second side with the glaze.  Cook for 1 minute, flip again and cook for 1 minute more.  Remove from the grill and brush with more sauce as desired.  Garnish with sesame seeds, cilantro and chives as desired; serve.