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Grilled Chicken with Chile-Garlic White Barbecue Sauce

American

This is a spicy, CalMex take-off on Alabama White Barbecue Sauce. It 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. (I often double this recipe just to have the leftovers!)

Pair this with a salad of butter lettuce, avocados and radishes tossed with a honey-lime vinaigrette, and cilantro rice for a yummy, fresh-tasting meal.
Ingredients
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.5 of a lime

Optional garnish:
Chopped cilantro
Lime wedges
Sliced jalapeno
Steps
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.

2 Make paillards (this step is optional, but your chicken breasts will cook faster, more evenly and be juicier): Place each breast half between sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the bottom of a heavy saucepan, pound the meat until evenly 1/2 -inch thick. Sprinkle with salt and generous amounts of freshly ground black pepper.

3 Preheat grill. There is no need for messing around with indirect heat - these babies will cook fast.

4 Oil the grates, then place breasts over heat. Turn after 4 minutes, and brush some sauce on cooked side. Turn again after 3 minutes, brushing again 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 jalapeno.


Yield
servings  use metric
original recipe yield: 4 servings

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