Grilled Chicken with Chipotle Chantilly Sauce
INGREDIENTS:
4 Whole boneless skinless
-chicken breasts
1 lg Onion; peeled and sliced
2 Cloves garlic; peeled and
-minced
3 Stemmed jalapeno chilies;
-finely chopped
1 sm Bunch fresh cilantro;
-washed, picked, and chopped
1 1/2 ts Crushed cracked black pepper
Salt; to taste
1/2 c Corn or olive oil
Drunken Black Beans; see
-recipe
Smoked Tomato Ranchero; see
-recipe
Tart Tomatillo Relish; see
-recipe
Cotija queso; see note
Cilantro sprigs; for garnish
4 Whole boneless skinless
-chicken breasts
1 lg Onion; peeled and sliced
2 Cloves garlic; peeled and
-minced
3 Stemmed jalapeno chilies;
-finely chopped
1 sm Bunch fresh cilantro;
-washed, picked, and chopped
1 1/2 ts Crushed cracked black pepper
Salt; to taste
1/2 c Corn or olive oil
Drunken Black Beans; see
-recipe
Smoked Tomato Ranchero; see
-recipe
Tart Tomatillo Relish; see
-recipe
Cotija queso; see note
Cilantro sprigs; for garnish
Note: Cotija is a Mexican hard crumbly cheese similar to feta but not as salty. It is usually available in supermarkets in the Southwest or Latin American markets around the country.
Prepare smoker for cold smoke. Place chickens on rack and cold smoke with as little heat as possible for 15 to 20 minutes. Remove from smoker and place chickens in a large bowl. Add onion, garlic, chilies, cilantro, pepper, salt and oil to bowl with chickens. Mix to combine. Marinate overnight or at least 8 hours.
Prepare grill. Make sure grates are clean and lightly rubbed or brushed with oil. Remove chicken from marinade and place skin side down on hot grill. Cook for 4 minutes. Turn and grill other side for 3 minutes or until chicken is cooked through. Remove from grill and keep warm.
Spoon a portion of the Drunken Black Beans in the middle of each warm plate. Surround the beans with a ladle of the Smoked Tomato Ranchero. Place the chicken breast slightly off center in the middle of the plate, showing a small portion of beans. Top each chicken breast with a small spoon of Tart Tomatillo Relish. Sprinkle the middle of each plate with Chateauguay Queso and garnish with a large sprig of cilantro.
Original Recipe Title: GRILLED CHICKEN BREAST WITH DRUNKEN BLACK BEANS,SMOKED TOMATO RANCHERO, AND TART TOMATILLO RELISH
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Menu: Mansion Nachos w. Guacamole Wild Boar Quesadillas w. Tomato Salsa Beef Chili Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish Mexican Flan Traditional Margarita Mango Margarita Watermelon Margarita
Prepare smoker for cold smoke. Place chickens on rack and cold smoke with as little heat as possible for 15 to 20 minutes. Remove from smoker and place chickens in a large bowl. Add onion, garlic, chilies, cilantro, pepper, salt and oil to bowl with chickens. Mix to combine. Marinate overnight or at least 8 hours.
Prepare grill. Make sure grates are clean and lightly rubbed or brushed with oil. Remove chicken from marinade and place skin side down on hot grill. Cook for 4 minutes. Turn and grill other side for 3 minutes or until chicken is cooked through. Remove from grill and keep warm.
Spoon a portion of the Drunken Black Beans in the middle of each warm plate. Surround the beans with a ladle of the Smoked Tomato Ranchero. Place the chicken breast slightly off center in the middle of the plate, showing a small portion of beans. Top each chicken breast with a small spoon of Tart Tomatillo Relish. Sprinkle the middle of each plate with Chateauguay Queso and garnish with a large sprig of cilantro.
Original Recipe Title: GRILLED CHICKEN BREAST WITH DRUNKEN BLACK BEANS,SMOKED TOMATO RANCHERO, AND TART TOMATILLO RELISH
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Menu: Mansion Nachos w. Guacamole Wild Boar Quesadillas w. Tomato Salsa Beef Chili Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish Mexican Flan Traditional Margarita Mango Margarita Watermelon Margarita