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Grilled Chicken With Green Chile Butter
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    Grilled Chicken With Green Chile Butter

  • 4 small boneless skinless chicken breast halves -- washed & dried
  • salt and pepper
  • Chipotle Marinade (from bottle) -- or your favorite
  • Butter:
  • 2 green chiles -- * I used cayenne
  • zest & juice of 1 lime
  • 1 stick unsalted butter
  • 2 tbsp cilantro -- chopped
  • 1 scallion (green & white parts) -- chopped
  • 1 pinch salt (a few)
  • 1/4 tsp ground coriander
  • For chile butter: In food processor, place chiles and lime zest. Pulse a couple of times. Add the rest of the ingredients and puree. Put on wax paper and mold into a cigar shape. Refrigerate, or freeze, until use.

    For chicken: Sprinkle salt and pepper on both sides of chicken. Place in a bowl and cover with marinade. Refrigerate from 1 hr to 4 hours.

    When ready to cook, preheat George Foreman Grill. When hot, remove chicken from marinade and let excess drip off. Cook for 5 minutes. When done, there should be no pink inside and all juices should run clear.

    From: RisaG
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Wed, 25 Jul 2001

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