¼ cup honey
1 tbsp. pureed canned chipotles in adobo sauce
1 tsp. Dijon mustard
1 tbsp. ancho chili powder
Kosher salt and freshly ground black pepper
1 tbsp. canola oil
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. Spanish paprika
2-4 boneless, skinless chicken breasts, butterflied into halves
Sesame seeds, chopped fresh cilantro and minced chives, for garnish (optional)
Heat the grill or a grill pan to high. In a small bowl, whisk together the honey, chipotle puree, mustard, 1½ teaspoons ancho chile powder, ½ teaspoon salt, and 1½ teaspoons oil. Set aside.
Stir together the remaining ancho powder with the coriander, cumin and paprika in another medium bowl. Add the chicken breasts the remaining oil, and toss to coat. Season with salt and pepper.
Place the chicken on the heated grill and cook for 3-4 minutes. Flip the chicken and brush the cooked side of the chicken pieces with the honey-chipotle glaze. Cook for an additional 3-4 minutes; flip the chicken again and brush the second side with the glaze. Cook for 1 minute, flip again and cook for 1 minute more. Remove from the grill and brush with more sauce as desired. Garnish with sesame seeds, cilantro and chives as desired; serve.