Wednesdays Unplugged – Southwestern Lime Chicken with Ancho Chili Sauce

It’s Wednesday…my day to be unplugged and getting ready to enjoy the 4th of July holiday.Quotecup

QUOTE OF THE WEEK

"Every day we make deposits in the memory banks of our children." ~ Charles Swindoll

Playingball2

We first tasted this week’s recipe years ago at the home of some friends. My husband has never been a big fan of grilled chicken, but he loved it…said it was the best he had ever tasted!

RECIPE OF THE WEEK

SOUTHWESTERN LIME CHICKEN with ANCHO CHILI SAUCE

recipe from Bon Appetit and www.epicurious.com

1/2 cup fresh lime juice

6 tablespoons soy sauce

1/4 cup vegetable oil

2 tablespoons sugar

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh rosemary

1 tablespoon minced garlic

1 1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

8 skinless boneless chicken breast halves

8 slices Monterey Jack Cheese

Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2 inch glass baking dish.  Pour marinade over. Cover and refrigerate overnight, turning occasionally.

Prepare barbecue (medium-high heat).  Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minnutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minnutes.  Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

Makes 8

ANCHO CHILI SAUCE

3 dried ancho chilis, steamed, seeded, torn into pieces

2 tablespoons fresh lime juice

1/2 cup mayonnaise

2 tablespoons (packed) brown sugar

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh rosemary

1/2 teaspoon ground cumin

Place chilis in medium metal bowl. Pour enough boiling water over chilis to cover.  Let stand until chilis are soft, about 30 minnutes.  Drain, reserving 1/2 cup soaking liquid.

Puree chilis.  3 tablespoons soaking liquid and lime juice in blender until smooth.  Transfer to small bowl.  Whisk in mayonnaise, brown sugar, oregano, rosemary, and cumin.  Season to tatse with salt and pepper.  (Can be prepared 3 days ahead. Cover and refrigerate.  Bring to room temperature before using, adding water by tablespoons and stirring if very thick.)

Makes about 1 1/4 cups.

Sharlene Hensrud, RE/MAX Results – EmailWebsite

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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