6 skinless chicken breasts
2 limes
1 chipotle in adobo sauce
3 tbsp olive oil
1 tsp salt
1 tsp paprika
½ tsp each cayenne
½ tsp garlic powder
½ tsp honey
Place chicken in a large resealable plastic bag. Finely grate peel from 1 lime and squeeze juice from both limes into a small bowl. Finely chop chipotle, including seeds. Add to lime mixture, then stir in oil, salt, paprika, cayenne, garlic powder and honey. Pour half over chicken, and set the rest aside.
Refrigerate for about 30 minutes or up to 2 hours..no more..as acid from lime begins to cook the chicken.
Oil grill and heat barbecue to medium. Place chicken on grill. Discard marinade. Barbecue with lid on turn occasionally 10 – 12 minutes. Place on plate and drizzle reserved marinade over.
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