Smoky Chipotle Lime Chicken Breast Marinade

1½ pounds boneless, skinless chicken breasts 3 tablespoons olive oil 2 tablespoons lime juice 1-2 canned chipotle peppers in adobo, finely minced 1 tablespoon adobo sauce from the can 1 tablespoon honey 3 garlic cloves, minced 1 teaspoon ground cumin ½ teaspoon fine salt

1. Prepare the chicken. Pound breasts to an even thickness of about ¾ inch, or slice very thick breasts horizontally into cutlets. 2. Mix the marinade. Finely mince the chipotle peppers. Whisk them with the olive oil, lime juice, adobo sauce, honey, garlic, cumin, and salt, or briefly blend for a smoother marinade. 3. Marinate. Place chicken and marinade in a sealed food-safe bag or covered glass container. Turn to coat and refrigerate for 1-6 hours. 4. Cook. Lift chicken out and let excess marinade drip off. Grill on lightly oiled grates over medium heat, starting with about 5-7 minutes per side for ¾-inch breasts. Or bake in a lightly oiled baking dish at 425°F, checking around 18-22 minutes; thin cutlets may be ready sooner. Times are approximate: the thickest part must reach 165°F. 5. Rest. Rest for 5 minutes before slicing across the grain.