It is not as spicy as you think. When you heat jalapeños it loses its spice. Tastes almost like a grilled pepper.

Marinade:

1/2 cup of honey

1/2 cup of coconut aminos

4 jalapeños

5 garlic cloves

2-3 chicken breasts sliced into strips

Dipping Sauce:

1/4 cup of honey

1/4 cup of coconut aminos

3 cloves of garlic

1 tbsp of extra virgin olive oil.

A dash of cayenne or jalapeño powder for a little more kick, but can go without if spice is not your thing

Garnish:

1 lime

handful of chopped cilantro

a dollop of tofutti sour cream

For the marinade, I put honey, coconut aminos, jalapeños, and garlic through a food processor and then just dump into a bowl with the chicken breast as a marinade. I let sit for a few hours, or at least an hour before I want to grill. Grill chicken till it reaches 160 degrees. I usually grill on medium high for 4-5 min each side.

For the sauce, I get a small pan place on medium heat. Sauté garlic with olive-oil for at least 30 sec or until fragrant. Then add coconut aminos and honey. Add your dash of heat, either jalapeño powder or cayenne powder. Heat till it comes to a boil turn then turn on low and let thicken to a syrup consistency. It usually takes less than 10 minutes. You can use as a dipping sauce, drizzle over the top or even toss and serve.

Garnish with lime and cilantro, and a dab of totufi sour cream. You can add a side of mango salsa or cilantro garlic rice with black beans.