INGREDIENTS:
3 tablespoons olive oil
2 cloves of garlic smashed, peeled and roughly chopped
1 tablespoon honey
1/4 teaspoon cumin
2 chipotle chiles in adobo, roughly chopped {seeds and all}
A heavy pinch of Kosher salt and black pepper
DIRECTIONS:
In a mini food processor, add olive oil, honey, salt, pepper, cumin, garlic, and chopped chipotles.
Let the food processor run until the marinade is thick but not chunky.
Pour over chicken and marinade for two hours. {Remove 30 minutes and let chicken rest at room temperature prior to grilling.}
Heat your grill to medium/medium-high heat and grill until the internal temperature reaches 170 degrees.
Let rest under foil for about 20 minutes before slicing. Enjoy in tacos, quesadillas, or by itself!
*www.simplyscratch.com