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
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INGREDIENTS 8 SERVINGS
- Southwestern Grilled Chicken
- 1 tablespoon (15 milliliters) Chili Powder
- 1 tablespoon (15 milliliters) Organic Cinnamon Saigon
- 1 tablespoon (15 milliliters) brown sugar
- 1 teaspoon (5 milliliters) unsweetened cocoa powder
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1/4 teaspoon (1 milliliter) Ground Black Pepper
- 3 tablespoons (45 milliliters) olive oil
- 1 tablespoon (15 milliliters) 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 milliliters) chopped fresh cilantro
- 1 serrano chile , minced
- 2 tablespoons (30 milliliters) minced white onion
- 1 tablespoon (15 milliliters) fresh lime juice
- 1/8 teaspoon (1/2 milliliter) 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)
