Bobby Flay's Mesa Hot Sauce Marinated Chicken

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
Printable Recipe 
Ingredients:
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 

Directions:
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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