Below is a recipe I found about 2 years ago from Gourmet Magazine.  I’ve made it multiple times and it’s a winner EVERY time.  Its got a nice heat to it, but it’s not overpowering with heat!  Light up that grill and give this one a try.

Chipotle Lime Honey Chicken

1/4-cup fresh limejuice

1/4-cup olive oil

2 1/2 tablespoons Chipotle Tabasco

1/2-teaspoon salt

2 tablespoons quality honey

2-2 ½ lbs chicken, boneless-skinless preferred

Warm charcoal grill for cooking over direct heat with medium-hot charcoal.  If you are cooking with propane, set to moderate heat.

Combine together limejuice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3-cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.

Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.

Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

1 Medium to large onion (yellow or white), diced very fine
4-6 Cloves of garlic, minced fine
1 Green pepper, small dice
1 Poblano pepper, small dice
1 Serrano pepper, small dice
1 Jalapeno pepper, small dice
2-3 Tablespoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1-teaspoon cumin
½ to 1-teaspoon salt
½ teaspoon pepper
½ to 1 teaspoon dried cilantro
2 cups chicken stock or broth
2 large cans of fire roasted tomatoes, whole (if you can find fire roasted get regular, not seasoned canned tomatoes)
1 can tomato sauce or juice
Juice of 1 lime
1 can kidney beans, drained and rinsed
1 pound of ground turkey

Don’t be afraid to use a food processor/ mini chopper for the onions, garlic and peppers.

So this chili is all about texture. Start this off like any normal chili, on medium to high heat throw the ground turkey into a large enough pot. You must stir the meat constantly. You want the meat to be all broken up. Gradually stir in the fresh garlic, onions, all the peppers, the chili powder, onion and garlic powder, the cumin, salt and pepper, cilantro and the limejuice. Cover and cook for about 3-5 minutes, then add 1 cup of chicken stock/broth. You want the texture of the tomatoes to be sort of torn up, so what I do is squish them into the pot with my hands. Do that, then cook for about 5 minutes covered, then add the other cup of the chicken stock/broth. Cook for another 5 minutes, and then add the tomato sauce/ juice. Finally, put in the beans; turn down to a simmer and let cook for at least 1 hour. You may need to add more salt or heat (you can add a few dashes of your favorite hot sauce). Do this to taste, then finally…. ENJOY with some crusty bread, or a tamale, or my favorite, elbow macaroni! A sharp cheddar pairs well as far as a choice of cheese! Never put sour cream on this chili.

How wonderful does that sound!  Not to mention, this is a super easy dish to prepare.  If you are able to use a grill, take a moment to go fire it up.  If you don’t have the pleasure of using a grill, hopefully you have a George Foreman grill or a stovetop griddle.   If you don’t have either of those, GO GET ONE!  You can do this in a pan, but we are looking for the sear marks, and you just can’t get those in a pan.  Read on….
 

What you’ll need:

4 pieces of boneless chicken breast
*If you get those enormous ones, just use 2.  Be sure the thickness of the chicken is equal.  If it is not, either butterfly it, or if you don’t have mad knife skill like I do; beat down the thicker side with a mallet.*
Juice of 3 limes
¼ cup cilantro
3 cloves of garlic (fresh if possible) minced very fine.
*You can use a grater to get the desired consistency.*
1 shallot minced (you can substitute an onion, about 1 heaping tablespoon)
¼ cup olive oil
Salt/Pepper

In a flat pan, lay out your chicken.  In a separate bowl, mix limejuice, olive oil, garlic, onion and cilantro, with a pinch of salt and 3-4 cranks of pepper.  Salt and pepper your chicken, then take half 2/3 of that mixture and add it to the chicken.  Cover chicken and let marinate in the fridge for at least 15 minutes, but no longer than 30.  In the mean time, take the rest of your mixture, put it in a saucepan and let simmer at a low heat.  DON’T BURN THE GARLIC.  If there is not a lot of marinade left add a little chicken stock or a little white wine.  After the chicken is grilled, plate it up and pour the remainder of the cooked marinade over the chicken. 

A nice simple green salad would go perfect with this.  I love arugula with some cherry tomatoes and Parmesan cheese with a simple oil and vinegar dressing.  For a starch, you can make some couscous cooked in chicken stock and add some green peas.  This one is healthy, easy and guaranteed to make someone happy!