This chicken is sweet and spicy, not too spicy though. The spices provide flavor here but no real heat. The woodiness and earthiness of the paprika, the sticky sweetness of the honey, the distinct smokiness flavor of the chipotle peppers in adobo sauce, make this chicken so worthy of your grill.
The slightly sweet, slightly tangy avocado cream sauce is a wonderful compliment to the smoky flavor of the chicken, not to mention good enough to eat with a spoon. Avocados are great for making sauces because they are naturally thick and creamy. And of course they are delicious.
This was a huge hit and once you sink your teeth into it, you’ll know why. I chose to serve this with basmati rice lightly salted with cilantro, and grilled asparagus.
Chipotle Hone-Glazed Chicken with Avocado Cream Sauce
Course: DinnerCuisine: Mexican FusionDifficulty: Medium4
servings30
minutes40
minutes322
kcal This chicken is sweet and spicy, not too spicy though. The spices provide flavor here but no real heat. The woodiness and earthiness of the paprika, the sticky sweetness of the honey, the distinct smokiness flavor of the chipotle peppers in adobo sauce, make this chicken so worthy of your grill.
The slightly sweet, slightly tangy avocado cream sauce is a wonderful compliment to the smoky flavor of the chicken, not to mention good enough to eat with a spoon. Avocados are great for making sauces because they are naturally thick and creamy. And of course they are delicious.
This was a huge hit and once you sink your teeth into it, you'll know why. I chose to serve this with basmati rice lightly salted with cilantro, and grilled asparagus.
Ingredients
1 lb free-range organic chicken breasts, cut into strips
2 garlic cloves, peeled
2 tablespoons raw organic honey
¼ teaspoon ground cumin
1 teaspoon sweet paprika
2 tablespoons olive oil
¼ teaspoon fine grain sea salt
Handful of cilantro, chopped for serving
- Avocado Cream Sauce
1 avocado, pitted and scooped out
20 leaves (about a handful) fresh basil leaves
Juice of one lime
1 garlic clove, peeled
2 tablespoons olive oil
1 teaspoon fine grain sea salt
Directions
- Combine chipotle chiles, garlic, honey, cumin, paprika, salt and olive oil in a food processor (or blender) and process until smooth. If it’s too thick add a couple of tablespoons of water.
- Combine chicken and marinade in shallow dish or ZipLoc bag. Cover or seal and marinate for at least 30 minutes (marinate overnight for fullest flavor).
- In the meantime make the avocado cream sauce. Place all ingredients in a food processor (or blender) and blend until smooth. Transfer to a small bowl and set aside.
- Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
and cook chicken until nicely charred and cooked through (about 4 to 5 minutes per side). - Transfer to a plate, sprinkle with chopped fresh cilantro, and serve with avocado cream sauce on the side.
