|Grilled Chicken With Green Chile Butter|
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.
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