Grilled Chipotle Chicken

So what did I do with the left over chipotle peppers from yesterdays Chipotle Fish Packets, you ask? Well, I made this yummy grilled chicken.... and all I have to say is:  it was FAN-TASTIC!!!  Smokey, spicy, moist..what more could you ask for in a piece of poultry, right?  I will warn you, when I said spicy, I mean spicy. Ok, it wasn't unbelievably hot, but it was was spicy enough to wake me up a bit and I believe that spice is life :)  But don't let that stop you.  If you have ever had chipotle, you know that it's an amazing flavor that wakes up all the senses.  It's not to be missed.  And, hey, if you don't have a grill, you can pan sear the chicken or bake it...no worries, it will taste as though you grilled them anyway because of the smokey flavor the chipotle brings to it.

Grilled Chipotle Chicken
Inspired by Des at Life's Ambrosia
Printable Recipe 
Ingredients:
1 can (7oz) chipotle chili peppers in adobo sauce  (OR use what was left from the Chipotle Grilled Tilapia recipe, so it's a can minus 2 peppers and about a tablespoon of the sauce**)

1 Tablespoon honey

1 key lime, juiced

Garlic Salt

Pepper

4 boneless, skinless chicken breasts

Directions:
In a small food processor or blender, add the whole can of chipotles with sauce (or what's left of it), honey and lime juice.  Process until it becomes smooth.  Season both sides of each chicken breast with garlic salt and pepper.  Place the chicken in a resealable bag and pour the chipotle puree over it.  Seal the bag and massage the chicken so it gets fully covered with the puree.  Let marinate in the refrigerator for at least 30 minutes to an hour. (The longer it soaks in the marinade, the more flavor you are going to get)

Preheat your grill to medium high heat.  When grill is ready, remove chicken from bag and discard marinade.  Place chicken on oiled grill grates and grill for 5-8 minutes on each side depending on the thickness of your chicken, or until the chicken is cooked through.  Remove from grill and enjoy!