This recipe is from a Fine Cooking Grilling issue. It is a favorite, and makes a good dinner party menu served Arroz Verde. There are a lot of ingredients, but the marinade/sauce and salsa can be done ahead. I have found that the marinade really makes a lot, and think you could add more chicken and not increase the marinade. I like to add avocado to the salsa - because I can!
Serves 6
CHICKEN
Ingredients:
· 1 7-oz can chipotles in adobo sauce (you only use ½ of the can -I have also used chipotle paste in a tube)
· 1 white onion, coarsely chopped
· ½ cup chopped cilantro
· 1/3 large jalapeno, seeded and chopped (reserve the rest for the salsa)
· ½ cup fresh lime juice from about 4 limes
· Kosher salt
· 2 cups mayonnaise, more as needed
· 6 boneless, skinless chicken breasts
· Lime wedges for serving
Directions:
· Put half the chipotles in a blender
· Add the onion, cilantro, jalapeno, lime juice and a pinch of salt.
· Puree, transfer to a bowl and whisk in the mayonnaise (add more mayo if the marinade is too spicy).
· Reserve 1 cup of marinade for serving.
· Add the chicken to the remaining mixture, toss to coat, cover, and refrigerator for 2 to 4 hours.
· Remove the chicken from the marinade, leaving a light coating on it.
· Grill the chicken without moving for 4 to 6 minutes.
· Flip and grill until just cooked through (160 degrees) another 4 to 6 minutes.
· Transfer chicken to a cutting board and let rest for a few minutes.
· Thinly slice the chicken and serve with the salsa, reserved marinade and lime wedges.
SALSA
Ingredients:
· 2 large ripe tomatoes, cut into ½ inch dice
· 2 ears of corn, husked
· 1 T. olive oil
· 1 15.5-oz can of black beans, rinsed and drained
· 4 scallions, thinly sliced
· 2/3 jalapeno, seeded and minced
· 1/3 cup chopped cilantro
· 1 ½ t. grated lime zest
· 1 ½ T. fresh lime juice
· Kosher salt
· I avocado, diced (optional)
Directions:
· Put the tomatoes in a strainer and let the excess liquid drain.
· Brush the corn with oil and grill over a medium high fire, turning occasionally, until the corn is charred but still crisp tender, about 8 minutes total.
· Let the corn cool slightly, then cut the kernels from the cob.
· Toss the corn, tomatoes, black beans, scallions, jalapeno, lime zest and juice, and salt.
· Gently stir in the avocado if using.
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