KOSHER RECIPES FOR GLUTEN-FREE LIVING
Thursday, January 25, 2007
Grilled Chipotle-Lime Chicken
With a few tiny changes to make it spicier, this recipe truly made my taste buds sing. It is such a quick and easy way to prepare flavorful chicken, and the leftovers would be a delicious addition to any taco salad. I am such a big fan of the combination of sweet and spicy flavors - I think they compliment eachother perfectly. It wasn't until I met my ex-partner that I discovered that some people find sweet and spicy to be at odds with eachother, and even repulsive when combined. How do you feel about sweet-and-spicy foods?
GRILLED CHIPOTLE-LIME CHICKEN
1 1/2 lbs boneless skinless chicken breasts, thighs, or leg meat
2 chipotle chiles in adobo, minced
1 teaspoon adobo sauce, from the canned peppers
1/4 cup lime juice
1 garlic clove, minced or pressed
1/4 cup olive oil
2 tablespoons honey
Fresh ground black pepper to taste
If you are using a grill, preheat it to moderate heat for gas or medium indirect heat for charcoal. Away from the fire fire, lightly spray cooking rack with cooking oil.
In a small bowl, mix minced chipotle peppers, adobo sauce, lime juice, garlic, oil and pepper. Pour half into resealable bag. DO NOT add the honey at this point. Reserve the rest of the sauce for basting.
If you're not using kosher chicken (which is saltier), season the chicken with a little salt. Add chicken to bag and allow to marinate for 20 minutes at room temperature.
If you are using a grill pan, grease the pan and then place it over medium-high heat.
Remove chicken from marinade and place on preheated grill or grill-pan. Discard the used marinade.
Grill chicken for about 4-5 minutes, then flip over and cook another 4-5 minutes. Now add the honey to reserved marinade and baste the chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes. Remove from grill and pour any remaining reserved sauce on top.
Makes approximately 4 servings.