Archive for June 7th, 2007


Honey Chipotle Chicken from Santa Fe Hot and Spicy Recipes by Joan Stromquist
4 chipotle peppers in adobo, finely minced
2 cloves garlic, chopped
2 T. fresh cilantro
1/4 c. honey
2 T. stoneground mustard
2 t. ground cumin
Juice of 3 limes
1 T. balsamic vinegar
2 T. vegetable oil

Place all ingredients in food processor and process until smooth, scraping sides as needed. Sauce can be used to marinate chicken prior to cooking; reserve about a cup to brush on chicken as it grills, or use to dip when its finished.

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