Grill Every Day by Diane Morgan

Author:Diane Morgan
Language: eng
Format: epub, mobi
Publisher: Chronicle Books LLC
Published: 2008-12-30T16:00:00+00:00

Southwest Chipotle Chile–Grilled Chicken Breasts

[ SERVES 4 ]

The big, spicy, smoky flavors of this simple-to-put-together glaze turn ordinary grilled chicken breasts into a revved-up weeknight meal. Serve them whole, or slice them and pile the slices on warmed flour tortillas with sliced avocados and chopped tomatoes. Mix a generous tablespoon of minced canned chipotle chiles into ½ cup mayonnaise and you have an instant sauce for your tacos.

Double the recipe and reserve the leftovers to make Grilled Sweet Corn, Black Bean, and Cherry Tomato Salad with Southwest Chipotle Chile–Grilled Chicken (page 191), a bountiful main-course salad.

4 TABLESPOONS (½ STICK) UNSALTED BUTTER

¼ CUP HONEY

2 TABLESPOONS MINCED CANNED CHIPOTLE CHILES IN ADOBO SAUCE

1 TEASPOON KOSHER OR SEA SALT, PLUS MORE FOR SEASONING

4 BONELESS, SKIN-ON CHICKEN BREAST HALVES

EXTRA-VIRGIN OLIVE OIL

FRESHLY GROUND PEPPER

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