Make some slits in the chicken breasts, wash them, dry them and then cut off any excess fat or gristle. In a large bowl, combine orange juice, oil, soy sauce, honey, garlic, lime juice and chipotle sauce. Add chicken, cover and refrigerate several hours or overnight, turning chicken once or twice to distribute marinate.

Light a charcoal fire, heat a large cast-iron grill pan or Preheat electric grill. When hot, drain chicken and dust both sides with mexican seasoning mix. Grill, or blacken in pan with just a film of oil, turning once until chicken is browned outside and white throughout but still juicy, about 7 minutes.

Serve with potatoes and corn on the cob

**
The marinade didn't give it as much flavor as I would've liked but if you marinate longer than I did (1 hr), it should be better. Or if you use a marinade injector, it should be more flavorful (I have one and didn't think of it until just now).

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Fri, 01 Sep 2000