| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chicken, Hot and spi, Poultry | 8 | Servings | |
INGREDIENTS
| 8 | Boned and skinned chicken breast halves | |
| 1 1/2 | c | Beer |
| 3/4 | c | Lime juice |
| 3/4 | c | Olive oil |
| 1/2 | c | Garlic; chopped |
| 1/2 | c | Chile caribe; (red pepper flakes) |
| 1 | bn | Cilantro; chopped |
| 8 | Roma tomatoes; tops removed | |
| 1 | Red onion; cut into rings | |
| 4 | lg | Garlic cloves |
| 1 1/2 | Oranges (peeled; seeded, sectioned) | |
| 2 | Canned chipotle peppers in adobe | |
| Sauce; drained | ||
| 1 | tb | Adobo sauce from canned chipotles |
| 2 1/2 | c | Vegetable or chicken stock |
| 1 1/2 | c | Orange juice |
| 1/2 | c | Honey |
| Salt and pepper |
INSTRUCTIONS
MARINADE SAUCE Combine all marinade ingredients and mix together well in a nonreactive bowl. Place chicken breasts in shallow glass pan, pour marinade over them, cover and refrigerate for 24 hours, turning the chicken 2 or 3 times during that period. Make Orange Chipotle Sauce by grilling tomatoes, onion and garlic until they are well charred. Combine them in a saucepan with the rest of the sauce ingredients. Add salt and pepper to taste. Cook over low heat for 30 minutes. Transfer cooked ingredients to a food processor and process until sauce is liquid but still somewhat chunky, not completely smooth. Grill chicken breasts until done. Serve hot, garnished with Orange Chipotle Sauce. NOTES : This marinade and sauce can also be used for Chicken Satays, in which strips of chicken are marinated, then skewered, grilled and served with the sauce. Recipe by: Chile Pepper Magazine 2/98 Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Feb 05, 1998
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