Grilled Honey Chipotle Chicken

From Annie's Eats

For the glaze:

1/4 cup honey

1 TB pureed canned chipotles in adobo sauce

1 tsp Dijon mustard

1 1/2 tsp chili powder

1/2 tsp kosher salt

1 1/2 tsp vegetable oil

For the rub:

1/2 tsp dried parsley

1 1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

kosher salt and freshly ground pepper

4 boneless, skinless chicken thighs

1-2 tsp vegetable oil

Sesame seeds

Chopped fresh cilantro

Heat the grill (or a cast iron skillet to cook on stove top) to medium-high.

In a small bowl, whisk the honey, chipotle puree, mustard, chili powder, salt, and 1½ teaspoons oil.  

Divide the sauce in half.  Use half to glaze chicken as it cooks and reserve the other half to drizzle over completely cooked chicken.

In a separate bowl, stir together chili powder, cumin and paprika, dash of salt and a few grinds of pepper.

Drizzle both sides of chicken thighs with vegetable oil.  Sprinkle chicken with the paprika mixture.

Place the chicken on the heated grill and cook for 3-4 minutes.

Turn the chicken and brush the cooked side of the chicken with the honey-chipotle sauce.

Cook for an additional 3-4 minutes, turn the chicken again and brush the second side with the glaze.

Cook for 1 minute, turn chicken again and cook for 1 minute more.

Remove from the grill and drizzle with the reserved honey-chipotle sauce.

Sprinkle the chicken with sesame seeds and chopped cilantro and serve.