I love marinades and rubs. Whenever I see a recipe for a marinade that has ingredients that I like, I’ll usually give it a shot. Chicken is especially good once it has soaked in a marinade for several hours. Make sure you wipe off the excess marinade before placing the meat on the grill, otherwise it’ll just burn the marinade and can also cause the flame to flare up, which you don’t want.
I recently came across a marinade recipe on About.com: Mexican Food. The marinade included dried chiles, limes, garlic and a jalapeno pepper. The instruction did not say to seed the pepper or the chiles, so I assumed you weren’t supposed to. However, hubby has a rough time with things that are overly spicy, so I did devein and seed the jalapeno, and I also removed the chile pepper seeds. It was really good and actually, not spicy at all, so I think next time I make this I will actually leave some of the seeds in to see how it turns out.
I ended up having to cook these on my cast iron grill pan since my grill died. :( I think I need to save up for a Big Green Egg, I want one bad!
Chile Lime Chicken on the Grill
adapted from About.com
5 boneless, skinless chicken breasts
4 dried red chiles, seeded
3 tablespoons lime juice
1 jalapeno, seeded and coarsely chopped
2-3 cloves of garlic, crushed or finely diced
1/2 teaspoon salt
Hint: Before juicing a lime, zest it. Put the zest in a freezer bag and save for another recipe.
Soak the chiles in hot water to rehydrate. Once rehydrated, seed them and toss in blender or mini food processor with the garlic, lime juice and the seeded jalapeno. Puree.
Slice the 4 limes into 1/4 inch slices and and fold the slices into the chile mixture with salt (again, zest these first).
Cut diagonal slits in the chicken breasts to allow them to soak in more of the marinade. Place chicken and marinade into a zipper gallon bag or glass container. Refrigerate 2-8 hours, turning occasionally.
Remove from marinade and wipe off the excess with paper towels, dab off excess moisture.
Preheat the grill on high, covered, for about 15 minutes. Open lid and clean grate with grill brush.
Turn the grill temperature down to medium-low. Wad up a couple pieces of paper towel and grab the wad with a pair of tongs. Dip the wadded paper towel into some vegetable oil, then using the tongs, brush the grates with the oiled paper towel.
Place the chicken onto the grill and cover with a disposable aluminum pan (or close the lid). Allow to cook for 6-8 minutes, long enough to create nice grill marks. Turn the breasts over and cover with aluminum pan for 6-8 minutes more.
Turn grill temperature back up to high. Grill chicken a few minutes more on each side. Internal temperature should be 165.
More yumminess from the interwebs:
Balsamic Glazed Grilled Chicken – from Megan’s Cookin’
Grilled Herbed Pork Loin Chops – from The Other Side of Fifty
Patsy’s London Broil – from Grumpy’s Honeybunch
Orange-Rosemary Grilled Chicken – from Never Enough Thyme
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