Tuesday, May 24, 2011

Tuesdays at The Table -- "Grilled Chicken With Flava'"

Grilled Summer Goodness.

Try it!

Cowboy found this Chipotle Lime Grilled Chicken from epicurious and whipped up a batch a couple of weekends ago. It was super tasty and great for a second day meal. See the recipe and what I did with out leftovers after the jump.

Chipotle-Lime Grilled Chicken Gourmet | June 2006

Yield: Makes 6 servings
Active Time: 15 min
Total Time: 35 min

1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

Cooks' note
If you aren't able to grill outdoors, chicken can be cooked in batches in a hot, lightly oiled, well-seasoned large (2-burner) ridged grill pan over moderate heat, about 15 minutes (before brushing with sauce).

AND the leftovers...

Make a batch of cilantro rice, pop open a can of black beans, top with leftover chicken, and of course, CHEESE!

Wanna see it? Do ya? Do ya?

 Happy Cooking! Want to link up too? Visit All the Small Stuff and share a yummy treat. 


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