Chipotle Honey-Glazed Chicken with Avocado Cream Sauce


Serves 4


1 lb / 453 gr free-range organic chicken breast, cut into strips

2 chipotle chiles in adobo sauce

2 garlic cloves, peeled

2 tablespoons raw organic honey

¼ teaspoon ground cumin

1 teaspoon sweet paprika

2 tablespoons olive oil

¼ teaspoon fine grain sea salt

Handful of cilantro, chopped for serving

Avocado cream sauce

1 avocado, pitted and scooped out

20 leaves (about a handful) fresh basil leaves

Juice of one lime

1 garlic clove, peeled

2 tablespoons olive oil

1 teaspoon fine grain sea salt


Combine chipotle chiles, garlic, honey, cumin, paprika, salt and olive oil in a food processor (or blender) and process until smooth. If it’s too thick add a couple of tablespoons of water.

Combine chicken and marinade in shallow dish or ZipLoc bag. Cover or seal and marinate for at least 30 minutes (marinate overnight for fullest flavor).

In the meantime make the avocado cream sauce. Place all ingredients in a food processor (or blender) and blend until smooth. Transfer to a small bowl and set aside.

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)

and cook chicken until nicely charred and cooked through (about 4 to 5 minutes per side).

Transfer to a plate, sprinkle with chopped fresh cilantro, and serve with avocado cream sauce on the side.