THIS is the recipe that sold me on purchasing Bobby Flay’s Grill It! A few of the recipes definitely caught my eye that day in the bookstore while I flipped through the book but this chipotle honey glazed chicken was the recipe that made need this cookbook.  I wasn’t crazy about making wings so boneless skinless breasts it was.  And this recipe certainly did not disappoint. You know sometimes when eating spicy food that you can’t taste anything because it’s just so spicy?  Well you won’t find that here. It was sweet and spicy – most definitely spicy – but the rest of the flavors really came through and the chipotles didn’t overpower at all.

As far as the ingredient list goes, it’s a little on the long side, but I’d bet that most people have most of what’s needed in their pantries already.  The one spice I was missing was the ancho chili powder and since there have been a few recipes I’ve passed over because I didn’t have any, I decided it was time to invest.  I figured that there was a reason why recipes called for ancho rather than regular chili powder and I’m so glad to have finally made the leap after being so freaked out about a little spicy heat in my food for so long.  I absolutely adored this dish – and so did my stuffed-up-allergy-ridden sinuses!

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Two Years Ago: Baked Pasta with Sausage, Tomatoes and Cheese, Chicken Parm, and Crunchy Noodle Salad

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Chipotle-Honey-Glazed Chicken

source: adapted from Bobby Flay, Grill It!, page 79; Serves 4

  • 1/2 cup honey
  • 2 tbsp pureed canned chipotle chilies in adobo
  • 1 1/2 tsp Dijon mustard
  • 2 tbsp ancho chili powder
  • Kosher salt and freshly ground black pepper
  • 2 tbsp canola oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Spanish paprika
  • 4 boneless skinless chicken breasts, pounded to 1/2″ thickness
  • 1 tsp sesame seeds
  • 1 tsp chopped fresh cilantro
  • 1 tsp chopped chives
  1. Heat your grill to high.
  2. Whisk together the honey, chipotle puree, mustard, 1 tbsp ancho powder, 1/2 tsp salt, 1 tbsp oil in a small bowl.
  3. 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 a little salt and freshly ground black pepper.
  4. Place the chicken on the grill and grill for 3-4 minutes.  Flip the chicken and brush the pieces with the honey-chipotle sauce.  Cook for an additional 3-4 minutes.  Flip the chicken again and brush the other side with the sauce; cook for 1 more minute.    Flip once more and cook for another minute. Remove chicken from the grill and brush on more sauce as desired. Sprinkle with sesame seeds, cilantro, and chives before serving.

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Chipotle Honey Glazed Chicken

  • Prep Time: 5min
  • Cook Time: 10min
  • Yield: 4-6 servings

Ingredients

  • ½ cup honey
  • 2 tbsp pureed canned chipotle chilies in adobo
  • 1 ½ tsp Dijon mustard
  • 2 tbsp ancho chili powder
  • Kosher salt and freshly ground black pepper
  • 2 tbsp canola oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Spanish paprika
  • 4 boneless skinless chicken breasts, pounded to 1/2″ thickness
  • 1 tsp sesame seeds
  • 1 tsp chopped fresh cilantro
  • 1 tsp chopped chives

Instructions

  • 01

    Heat your grill to high.

  • 02

    Whisk together the honey, chipotle puree, mustard, 1 tbsp ancho powder, ½ tsp salt, 1 tbsp oil in a small bowl.

  • 03

    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 a little salt and freshly ground black pepper.

  • 04

    Place the chicken on the grill and grill for 3-4 minutes.  Flip the chicken and brush the pieces with the honey-chipotle sauce.  Cook for an additional 3-4 minutes.  Flip the chicken again and brush the other side with the sauce; cook for 1 more minute.    Flip once more and cook for another minute. Remove chicken from the grill and brush on more sauce as desired. Sprinkle with sesame seeds, cilantro, and chives before serving.

adapted from Grill It by Bobby Flay

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  • July 16, 2009 at 7:12 PM

    :::drools:::

    That.
    Looks.
    PERFECT.

  • Annie
    July 16, 2009 at 7:26 PM

    Yumyumyum. This looks awesome! Too bad I can never find chipotles in adobo anywhere! I think I just don’t know where to look, but I can NEVER find them!

    • smellslikehome
      July 16, 2009 at 7:36 PM

      Annie, I recently (and finally!) found them in the Mexican food section near the canned diced chilies. Let me know if you ever want me to send you a few cans!

  • July 16, 2009 at 11:20 PM

    OH! Darn… I’m so sorry to have missed your blog, all this time! I’m having a blast going through your different posts…

    I’m really not happy about the fact that you are not stated in the TWD list… I would have discovered you way sooner!

    P.s.: Not to defeit the purpose, I’m keeping this scrumptious recipe in my “to do” list… always looking for new ways to make chicken, and chipotle being one of my favorite flavouring… Mmmm… I’m sure it’ll be a winner! Thanks!

  • July 16, 2009 at 11:21 PM

    Cannot wait to try thid one – looks so incredible!

  • July 20, 2009 at 7:36 PM

    We love chipotle anything in this house. This looks wonderful. I bet it would be great as a taco or burrito as well!

  • […] Chipotle-Honey Glazed Chicken Source: Bobby Flay via Smells Like Home […]

  • March 30, 2010 at 9:56 PM

    We made this last night and it was good. This was our fist time cooking with chipotles – good and smoky flavor. Thanks for sharing this recipe. I love Bobby Flay.

  • Jason Mussack
    April 7, 2013 at 11:07 PM

    I just made this tonight. Great mix of bold flavors. The honey did balance out the heat of the Chipotle and dry seasonings.

    I messed up and didn’t mix the oil with the dry seasonings to toss with the chicken, so it was a bit extra thick coating of seasonings. It was still good, but I’ll know next time.

    My wife likes medium heat and I like hot & super hot heat. She wanted just a bit more honey flavor for next time, but I think if I did the seasoning right (with the oil), it would have turned out better.

    This is now in my favorite grilling recipes list.

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