Southwestern Grilled Chicken With Lime Butter
Published April 19, 2001 / The Orlando Sentinel
Yield: 6 servings.
Betty Boza selected the following recipe. The dish was created by
Robert Del Grande of Café Annie in Houston.
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 to 3 1/2 pounds bone-in chicken parts
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chili, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
Pinch of ground black pepper 1. In a small bowl, combine first 8
ingredients. With a spoon or a basting brush, spread the seasoning
paste over the chicken.
2. Grill the chicken using medium heat for a gas grill or indirect
heat for a charcoal grill. Close the lid and grill until chicken
reaches 180 F in the thighs and 170 F in the breast, about 30 minutes.
3. In a small bowl, combine all lime butter ingredients. Drizzle over
chicken just before serving or serve separately for dipping.Nutrition
information per serving
Calories643Fat45 gCarbohydrate4 gCholesterol217 mgSodium531 mgProtein55 g