Fiesta Chicken Recipe

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Mexican inspired flavors highlight this wonderful grilled chicken recipe featuring tender skinless chicken breasts topped with a delicious cilantro and chipotle puree dressing. A terrific dish for Cinco de Mayo celebrations.

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Servings:

Ingredients

MARINADE
1/4 cup olive oil
3 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons onion - finely chopped
1 clove garlic - minced
1/2 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3 boneless, skinless, chicken breasts
DRESSING
1 tablespoon yellow onion - diced
1 tablespoon garlic - chopped (about 2 cloves)
2 tablespoons Dijon mustard
1/4 teaspoon ground cumin
1 tomato
2 tablespoons cilantro - chopped
2/3 cup seasoned rice wine vinegar
black pepper - to taste
1 teaspoon salt
2 tablespoons honey
2 tablespoons chipotle puree
1/2 cup olive oil

Container:large sealable plastic bag, or shall glass dish, grill, dressing container

Directions

PREP

4 hrs

COOK

10 mins

READY IN

4 hrs

In large sealable plastic bag or shallow glass dish, combine all marinade ingredients.
Add chicken pieces, turning to coat all sides.
Seal or cover and refrigerate for 4 hours.
When ready to grill, remove chicken from marinade, discard marinade.
Grill chicken until no longer pink, about 8-10 minutes, turning once halfway through cooking time.
Place cooked chicken on platter and keep warm, covered with foil.

Dressing

Place all the ingredients except oil, in blender or food processor. Blend until smooth.
Slowly add oil in thin stream while blender or processor is running and blend until all the oil is incorporated and vinaigrette is completely emulsified.
Will keep 3-5 days in refrigerator in airtight container.

*Note: For chipotle puree, take canned chipotle in adobo sauce and puree in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container.

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