Wednesday, January 6, 2010

Chipolte Lime Chicken

This was made by special request from Larry! I was surprised at how moist & tasty the chicken turned out! This was my first time to ever cook anything chipolte flavored but it won't be the last!
(Note, I found this picture online & borrowed it! I was so excited about this new menu item, that I forgot to take pictures!)

2 1/2 lbs
boneless skinless chicken breasts, about 6
chipotle chile in adobo, minced
1/2 teaspoon
adobo sauce, from the canned peppers
1/4 cup
lime juice
garlic clove, minced
1/4 cup
olive oil
2 tablespoons

1) Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
2) Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
3) Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
4) Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
5) Remove chicken from marinade and place on preheated grill. Discard USED marinade.
6) Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
7) Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
8) Remove from grill and pour any remaining RESERVED sauce on top.
Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill. I actually cooked mine in a skillet & let it sit a little while before serving. The flavors just seemed to "mesh" by resting together for a bit!

I made Goya yellow rice as a side for a simple yet perfect dinner.

Do you like to try new recipes & flavors? What's something different/unique that you've had on your menu?

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