entrees

Southwestern Grilled Chicken with Lime Butter

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

  • 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

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)

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