The heat of the grill does a lot to tone down the spiciness of the marinade.
- ¼ cup olive oil
- 1 chipotle chile canned in adobo sauce
- 3 tablespoons freshly squeezed lime juice (about 2 medium limes)
- 1 tablespoon honey
- 2-4 cloves garlic
- 1 teaspoon kosher sea salt
- 4 boneless, skinless chicken breasts
Put all of the ingredients (except the chicken) in a food processor and give them a whirl until they are well-combined. Put chicken in a freezer bag and coat with the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 2 hours, overnight is best.
Remove chicken from marinade, letting excess drip off. Season the chicken on both sides with salt and pepper (or kick it up with a dusting of Dizzy Pig’s Swamp Venom). Set your grill up for direct cooking over medium heat (around 400°F). Cook chicken for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn the chicken over and cook until the internal temperature hits 165°F.