2 boneless skinless chicken breasts
3 tbsp olive oil
2 cloves garlic, chopped
1 tbsp honey
1/4 tsp cumin
2-4 Chipotle Chiles in Adobo, roughly chopped (with seeds)
pinch of salt and black pepper
squeeze of lime juice
This is the type of pepper to use. I was able to find it in the Mexican Food aisle at our local Kroger Marketplace. Just make sure to wash your hands well after handling the peppers!
In a food processor or blender, add the olive oil, honey, salt, pepper, cumin, garlic and chopped chipotle peppers. Process until the marinade is thick but not chunky. Pour over chicken and marinate for 2 hours in refrigerator.
Remove to counter 30 minutes prior to grilling. Heat grill to medium high and grill until done (internal temperature of 170 degrees). Let rest for 30 minutes before slicing. (I didn't want to do this on the outdoor grill or pull out the George Foreman, so I just used a grill pan)