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Spicy Honey Chicken

Servings 4 Servings


  • 4 chicken breasts
  • 1 Tbsp vegetable/canola oil
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp coriander
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 1 Tbsp pureed chipotle pepper with adobo sauce (I puree the whole can, scoop tablespoons into a ice cube tray, freeze the cubes, and put them in a baggie in the freezer to pull for recipes like these.)
  • 1/2 cup Honey
  • 1 Tbsp Cider Vinegar


  • Combine the oil, garlic powder, chili powder, onion powder, coriander, salt, cumin, and chipotle puree in a gallon size zip-top bag. Squish until mixed well. Add the chicken, zip bag shut, and squish the bag around until all the chicken pieces are covered with the marinade. Refrigerate a minimum of 20 to 30 minutes.
  • Grill each chicken breast for 4 to 5 minutes per side on medium heat, or until the thickest part of the chicken breast reaches 165 degrees Fahrenheit.
  • While the chicken is grilling, warm the honey in the microwave so it's runny (15 seconds) and add the cider vinegar. Reserve 2 Tablespoons to drizzle on just before eating. Baste each side of the chicken breast right at the end of grilling. Enjoy!


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