Add cilantro, honey, vegetable oil, balsamic vinegar, lime juice, cumin, and black pepper; process until smooth.
Pour over chicken; cover and refrigerate several hours or overnight (chicken may be marinated in a zip-lock plastic bag as well).
Heat grill and grill chicken over medium-high heat, about 8 minutes on each side, or until no longer pink in center.
* To reconstitute chipotle chiles, simply cover them in boiling water and soak them for approximately 1 hour. If whole dried chipotles aren't available, 2 canned chipotles in adobo sauce or 2 teaspoon of ground chipotle powder may be substituted.