Tuesday, August 16, 2011

Mexican Style Grilled Chicken

In the heat of summer, it is never a happy prospect to stand at the stove in the kitchen (unless you have AC, I suppose).  So, this time of year, I do a lot of grilling.  This chicken is a nice all-purpose recipe with Mexican flare.  Muy sabroso!  Use it for sandwiches, for a main course with a side of beans and rice, cut it up and use it in quesadillas soft tacos or nachos - the choice is yours.
This recipe is inspired by one found in the Mexican Everyday cookbook by Rick Bayless.  I made a lot of changes here.  The most unusual is the addition of mayonnaise - wait, keep reading!  I have a couple of other grill recipes that call for it, and to very nice effect, which is why I incorporated it here.  You won't taste it at all - really.  It is simply more effective than oil at keeping the other flavors on the chicken during grilling.
This is a fast and easy recipe resulting is juicy, flavorful chicken.  Yum!

Mexican Style Grilled Chicken
Adapted from Rick Bayless

1/4 cup mayonnaise
2 tbsp fresh lime juice
1/2 tsp minced garlic
1/4 tsp Mexican oregano, crumbled
1/4 tsp Ancho powder
1/4 tsp ground cumin
3/8 tsp salt
1/8 tsp black pepper

1 lb boneless, skinless chicken half-breasts

1.  Stir all ingredients except the chicken together in a small bowl.  Cover and chill if not using right away.

2.  Clean and oil your grill grate.  Preheat the grill to high.

3.  Pound the chicken to an even thickness or use thin-cut breast filets.

4.  In a Ziplock bag or on a plate, thoroughly coat the chicken pieces with the mayonnaise mixture.

5.  Grill the chicken, flipping half-way, until it is cooked through.  Transfer to a plate, tent with foil, let rest for five minutes.

6. Serve!

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