Preheat grill or grill pan.
Using a sharp knife remove the tip and first joint of the wing of each
chicken breast leaving the second joint still attached to the breast.
Season each breast with salt and pepper. In a blender puree the chipotle
chilies and adobo sauce until smooth. Brush the breasts with the chipotle
puree reserving the remaining puree for later. Grill the chicken until
cooked through and keep warm. Chicken can be finished in a 450 degree oven
if necessary.
Cook enough grits to yield four cups according to package directions using
1/2 milk and 1/2 water for the liquid amount. Season cooked grits with salt
and pepper and stir in 2 tablespoons butter.
Brush corn with remaining butter and grill until browned, about 5 to 8
minutes, rotating the ears occasionally. Cut grilled ears crosswise into
1-inch medallions. In a saute pan melt remaining butter with minced garlic.
Add the corn medallions and toss to coat for about 30 seconds.
In a small bowl whisk together mayonnaise, milk and the reserved chipotle
puree to taste.
Arrange grilled chicken, grits and corn on serving plate. Garnish with
cilantro leaves and drizzle of chipotle mayonnaise sauce.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8874 Posted to MC-Recipe Digest V1 #609 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997
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