Chipotle-Lime Chicken

This is a quick, easy meal with a nice, clean taste. As I've written before, you can never find enough different ways to cook chicken. This recipe from Epicurious, via Gourmet magazine, calls for chicken thighs—but I used breasts to make it a touch healthier. The result was pretty darn good, though I'll tinker with the marinade in the future to make it a bit more powerful (I'll definitely be adding more hot sauce to increase the heat).

I'll also try to increase the time I'm marinating the chicken—perhaps marinating it for about two hours—to infuse more flavor. But if you're pressed for time, this works fine. The flavor is just a bit more subtle.

Ingredients

• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 1/2 tbsps chipotle Tabasco (I used Cholula Chipotle Hot Sauce because my supermarket didn't carry chipotle Tabasco)
• 3/4 tsp salt
• 6 large boneless, skinless chicken thighs (2 1/2 lbs total)
• 2 tsp mild honey

Directions

1. Preheat grill to medium-high heat.
2. Stir together lime juice, oil, Tabasco and salt in a liquid measuring cup. Put chicken in a large, sealable plastic bag and add 1/3 cup of marinade. Reserve the rest. Seal the bag, forcing out air, and marinade at room temperature for 15 minutes.
3. Stir honey into the remaining marinade until dissolved to make sauce.
4. Grill chicken, flipping once, until it reaches 150 degrees.
5. Brush both sides of chicken with sauce. Continue to grill, flipping once, until chicken reaches 155 degrees.
6. Tent chicken loosely under aluminum foil for five minutes. Drizzle some of the remaining sauce over chicken before serving.