| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 4 |
|
Chipotle chiles (in adobo); chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Fresh cilantro; chopped |
| 1/4 |
c |
Honey |
| 2 |
tb |
Stoneground mustard |
| 2 |
ts |
Ground cumin |
| 3 |
|
Limes; juice of |
| 1 |
tb |
Basalmic vinegar |
| 2 |
tb |
Vegetable oil |
| 12 |
|
(5-oz) skinless; boneless chicken breasts |
INSTRUCTIONS
Put all sauce ingredients except the oil into a blender or food processor.
Chop, then add oil while running blender.
Brush sauce on both sides of chicken, then grill 6-7 min on each side, or
until just done. Serve additional sauce on top of each piece of chicken.
Also good with grilled shrimp.
Michael Bowers <mikeb@radonc.ucdmc.ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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