Ok, let's talk about being easy. Easy is throwing together 5 ingredients into a saucepan, letting it simmer, and then letting it cool. Hmmmm.. yea, that's pretty easy!
Now, let's talk about flavorful. No, not just any flavorful...flavor given only by a combination of vinegar and chipotles. Oh, yes, a little tang and a little zing....it's a true flavor party!
If you enjoy vinegar based hot sauces, you will love this! You can use it on anything really, I just figured why not use it as a marinade for some grilled chicken.... set aside a little for brushing on the chicken while it's on the grill and you've got yourself a piece of chicken full of... dare I say it... deliciousness :) Oh...and one more note, the original recipe does not call for heating the sauce, I decided to do that to thicken it up - if you want to skip that part, go right ahead! This recipe yields about a cup of sauce, you can easily cut it in half, but I used the left over sauce for basting while grilling, and for dipping :)
Bobby Flay's Mesa Hot Sauce Marinated Chicken
Hot sauce recipe created by Bobby Flay
1 cup red wine vinegar
3 Tablespoons chipotle puree (to make chipotle puree, place 1 can of chipotle peppers in adobo sauce in a food processor and pulse until pureed)
1 1/2 Tablespoons Dijon mustard
2 Tablespoons honey
1 teaspoon salt
4 boneless, skinless chicken breasts
In a saucepan, combine the vinegar, chipotle, Dijon, honey, and salt over medium heat. Bring to a boil. Reduce heat to simmer and allow the sauce to thicken just a bit; stirring occasionally, for about 5-10 minutes. Remove from heat and allow to cool. Reserve half of the cooled sauce. Place the chicken in a resealable bag or a shallow dish and pour half of the sauce over the chicken. Allow to marinate in the refrigerator for 4 hours.
Preheat grill to 375 degrees F. Oil the grill grates. Remove chicken from bag and discard marinade. Place the chicken directly over the fire and grill about 8-10 minutes per side or until the internal temperature registers 165 degrees F. **Optional - baste the chicken, while it's grilling, with half of the reserved sauce. Remove from grill and allow to rest for a few minutes before cutting into it. Serve with any remaining sauce and enjoy!
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