Saturday, November 6, 2010

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

I know I have said it before, but Jud makes the best grilled chicken of anyone around. He usually marinades his in cheap Italian dressing for several hours before grilling. This recipe has a different marinade, and it is probably healthier.

Printable Recipe:                                                                    

2 chicken breasts
1/4 cup peanut oil
1/8 cup fresh-squeezed lime juice
1 teaspoon chile powder ( She uses Ancho Chile powder from Panzeys)
1/2 teaspoon garlic, minced
1/4 teaspoon onion powder
1/2 teaspoon ground cumin
1 Tablespoon worcestershire sauce
Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside ziplock bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.

Spray grill grate with non-stick spray or wipe with peper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on the same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.

Mango Salsa with Red Bell Peppers
1 mango peeled and sliced in bite-size pieces
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/2 red bell pepper, diced
1/2-1 lime squeezed over the top
1-2 tablespoons extra virgin olive oil
salt and pepper to taste

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