Grilled Chicken with Chile-Garlic White Barbecue Sauce


This, spicy, CalMex take-off on Alabama White Barbecue Sauce is a quick and easy dish with a lot of Wow factor! Great for an impromptu grilling party. You can make half the sauce if you don’t care for the extra dipping portion, but I find folks really like it. If you have leftovers, the extra sauce is great to make a chicken sandwich or wrap. (Double this recipe to have leftovers!) Pair with a salad of butter lettuce, avocados, and radishes, tossed with a honey-lime vinaigrette and Cilantro Rice for a fresh-tasting meal.
1 cup mayonnaise
1 large jalapeno (or other chile pepper of your choice), finely chopped
2 tablespoons fresh lime or lemon juice
2 tablespoons minced cilantro
1/4 teaspoon ground cumin
2 large garlic cloves, minced
4 boneless and skinless chicken breast halves
salt and freshly ground black pepper
2 lime wedges from half of a lime

Optional garnish:
Chopped cilantro
Lime wedges
Sliced jalapeno
1 In a small bowl, mix mayonnaise, chile pepper, lime juice, 2 tablespoons cilantro, cumin and garlic in a dish. Divide the sauce, refrigerating half as a dipping sauce to serve at table (save what's left for chicken sandwiches later.)

2 Make paillards. If you flatten chicken breasts, they cook faster, more evenly, and will be juicier. Place each breast between sheets of plastic wrap on a cutting board. Pound meat with flat side of a meat mallet or the bottom of a heavy saucepan, until evenly 1/2 -inch thick. Sprinkle with salt and black pepper.

3 Preheat grill. These babies will cook fast.

4 Oil the grates, place breasts over heat. Turn after 4 minutes, brush sauce on cooked side. Turn again after 3 minutes, brushing with sauce. Turn in 2 minute intervals, brushing with remaining sauce until breasts are just firm to the touch.

5 Remove to serving platter and squeeze 2 lime wedges over all. Sprinkle with chopped cilantro, then garnish with lime wedges and sliced jalapeño.

servings  use metric
original recipe yield: 4 servings

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