Chipotle Grilled Chicken
This chicken has a delicious bite - thanks to the chipotle peppers (smoked jalapeños), which are available canned in adobo sauce in the Mexican section of many grocery stores and specialty food shops. If you can't find them, use 1 jalepeño pepper, minced, and 1 tbsp (15 mL) ketchup.
Servings: 6
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 209 |
| pro | 37 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 92 mg |
| sodium | 431 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 12% |
| vit A | 11% |
| vit C | 22% |
| folate | 4% |
-
6 chicken breasts or legs (about 3 lb/1.5 kg)
1 can (5.5 oz/156 mL) tomato paste
3/4 cup (175 mL) dry white wine or chicken stock
2 chipotle peppers
1 tbsp (15 mL) adobo sauce
2 cloves garlic, minced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
Preparation:
Starting at thicker end of chicken breasts or thigh end of legs and gripping with paper towel, pull skin downward away from flesh to remove; discard skin. Place chicken in large glass bowl.
In blender or food processor, purée together tomato paste, wine, chipotle peppers, adobo sauce, garlic, salt and pepper until smooth; pour over chicken, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 1 day.)
Place chicken, bone side down, on greased grill over medium heat; baste with marinade. Close lid and grill, turning occasionally, until breasts are no longer pink inside or juices are clear when legs are pierced, about 45 minutes.
Additional Information
Source
Canadian Living Magazine: September 2004
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