I don't know what it is about green sauces.. they just hate getting photographed in my house!! This picture does not do the sauce justice, trust me. Ok, I need a new food processor, too.. I can't seem to get more than just a fine dice when I put anything even remotely whole in the bowl....grrrrrrr!!!!
But, that's beside the point, I mean, what you came here for is the recipe for this delicious little dish... what's great is, you didn't even know you were going to want it when you clicked on the link to my blog.. but when you saw it, you know you wanted to try it... and just think if I had gotten the sauce to look like it truly was supposed to... think of how much more your mouth would be watering right now!!!
Serrano Chile-Rubbed Grilled Chicken
Adapted from The Food Network
- Serves 2 -
2 boneless, skinless chicken breasts
6 oz beer (I used Bud Light)
1/4 cup apple cider vinegar
For the Spice Rub -
1 garlic clove
1 Tablespoon fresh oregano
1 Tablespoon extra-virgin olive oil
1 serrano chile (remove seeds for less heat)
1/2 teaspoon cumin seeds
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon pepper
For the Jalapeno Cream Sauce -
2 roughly chopped jalapenos (seeds removed for less heat)
1/4 cup cilantro
1/4 cup mayonnaise
1/4 teaspoon garlic powder
2 teaspoons lime juice
2 teaspoons olive oil
Marinate the chicken - Put the chicken in a resealable plastic bag with the beer and the vinegar. Seal and refrigerate for 2 hours.
Make the spice rub - Pulse all ingredients in a mini food processor to make a paste.
Make the jalapeno cream sauce - In a food processor, puree all ingredients. Season with salt to taste. Cover and place in refrigerator until ready to use.
Remove the chicken from the marinade and pat dry with a paper towel. Rub the spice mixture all over both sides of the chicken. Cover and place in refrigerator for 1 hour.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes. Serve with sauce and enjoy!
One Year Ago: Hoisin Pork Stir Fry
Two Years Ago: Tilapia with Lemon Vinaigrette