Chef Robert Del Grande, owner and executive chef of Houston's Cafe Annie captures the flair and essence of the Southwest with a combination of cinnamon, chili powder, cocoa and pepper. A spike of lime in the butter drizzle adds refreshing zest.
20 min
PREP TIME
30 min
COOK TIME
436
CALORIES
15
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS
- Southwestern Grilled Chicken
- 1 tablespoon (15 mililiters) Chili Powder
- 1 tablespoon (15 mililiters) Organic Cinnamon Saigon
- 1 tablespoon (15 mililiters) brown sugar
- 1 teaspoon (5 mililiters) unsweetened cocoa powder
- 1/2 teaspoon (2 mililiters) Sea Salt Grinder
- 1/4 teaspoon (1 mililiter) Ground Black Pepper
- 3 tablespoons (45 mililiters) olive oil
- 1 tablespoon (15 mililiters) balsamic vinegar
- 3 1/2 pounds (1.75 kilogram) bone-in chicken parts
- Lime Butter
- 1/2 cup (1 stick) (113g) butter , melted
- 1/4 cup (60 mililiters) chopped fresh cilantro
- 1 serrano chile , minced
- 2 tablespoons (30 mililiters) minced white onion
- 1 tablespoon (15 mililiters) fresh lime juice
- 1/8 teaspoon (1/2 mililiter) Ground Black Pepper
What you'll need
Preparation
- 1 Mix first 8 ingredients in small bowl until well blended. Spread seasoning paste all over chicken with spoon or basting brush
- 2 Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through
- 3 For the Lime Butter, mix all ingredients in small bowl. Drizzle over chicken just before serving or serve separately for dipping
NUTRITION INFORMATION
(per Serving)
Roasted Garlic and Red Pepper Chicken Bolognese Sauce
![Roasted Garlic and Red Pepper Chicken Bolognese Sauce]( "Roasted Garlic and Red Pepper Chicken Bolognese Sauce")
Roasted Garlic and Red Pepper Chicken Bolognese Sauce
