Grilled Honey Chipotle Chicken

Submitted by: Taba. She states: "I love the smoky flavor and heat of chipotle chiles. I freeze individual chipotles in freezer baggies and add them to recipes because there's just no way to use a whole can at once. A little goes a long way - I seldom use more than one and a half in one recipe and I love really spicy food! The sweet/smoky/hot sauce is a nice complement for chicken or shrimp."

Original source: The Chile-Heads Recipe Collection, via PepperFool.com (http://www.pepperfool.com/recipes/chicken/honey_chipotle_chicken.html)

4 chipotle chiles (in adobo), chopped. Use less for less heat. You might substitute 1 Tbsp. roasted red pepper for each chipotle less than 4.
2 cloves garlic, minced
2 Tbsp. fresh cilantro, chopped
1/4 Cup honey
2 Tbsp. stoneground mustard
2 tsp. ground cumin
juice from 3 limes
1 Tbsp. basalmic vinegar
2 Tbsp. vegetable oil
12 5-oz skinless, boneless chicken breasts

Put all sauce ingredients except the oil into a blender or food processor.Chop, then add oil while running blender.Brush sauce on both sides of chicken, then grill 6-7 minutes on each side, or until just done. Serve additional sauce on top of each piece of chicken.