Recipe: Lime-Chipotle Sauce, Chili Pepper Chicken, Chili-Rub Chicken

* Exported from MasterCook *

Lime-Chipotle Sauce

Recipe By : Sunset-Quick, Light, and Healthy
Serving Size : 1 Preparation Time :0:00
Categories : Grilling Sauces/Glaze

Amount Measure Ingredient -- Preparation Method
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1/2 cup honey
2 tablespoons minced canned chipotle chilies
3 tablespoons brown or Dijon mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon allspice
1/2 cup chopped fresh cilantro
salt and fresh ground pepper

Mix all ingred. Season with salt and pepper.

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NOTES : John Ash of Sonoma, Ca. serves this with grilled flank steak. The sauce also complements other meat, poultry, and fish.
* Exported from MasterCook *

Chili Pepper Chicken Breasts

Recipe By : Penzey's-Summer/98
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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4 boned and skinned chicken breast halves
2 tablespoons water
2 teaspoons regular chili powder
1 teaspoon Mexican oregano leaves
1 teaspoon cilantro leaves
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 limes

Mix 2 tbl. water with all the seasonings except salt. Let stand 5 min. Place chicken in a bowl then sprinkle with the juice of 1 lime. Rub both sides of the chicken with the chili paste, cover the bowl tightly with plastic wrap, refrigerate 2 hours for great flavor, (overnight is even better). 30 min. before cooking, get the grill going. Remove the chicken from the fridge, sprinkle with salt, place on the grill. Turn the chicken several times for even cooking. Cover the grill after the first turning, leaving the vents open. Grill about 10 min., depending on size of chicken pieces. Slice the remaining lime in 4 wedges, serving one wedge with each piece of chicken.

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* Exported from MasterCook *

Chili-Rub Chicken

Recipe By : Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground sweet paprika
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1 teaspoon grated fresh ginger
2 tablespoons fresh lime juice
3 tablespoons olive oil
4 cloves garlic -- minced
1 jalapeno pepper -- seeded and minced
3 pounds chicken pieces or boneless breasts

Combine all ingred. except chicken; mix well. (The rub can be made in advance, covered and refrigerated up to a week.) Rub chicken pieces well with mixture and place in zip-top bag or in a bowl. Refrigerate several hrs. or overnight.

When ready to cook, prepare grill using indirect med. heat. Grill chicken with lid closed, turning after 15 min. Cook until juices run clear, about 15 more min. Let stand 5 min. before serving.

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