Ingredients
- 4 garlic (cloves)
- 1 serrano (fresh)
- 1 chipotle pepper in adobo
- 1 cilantro (minced)
- 3/8 c lime juice (fresh)
- 2 tb honey
- 1/4 ts cornstarch
-breasts, washed and patted -dry Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, chipolte in adobo sauce and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve.