Monday, August 11, 2008

Chipotle Chicken

Knocked out a simple chicken breast for dinner that can't be beat for simplicity.

Chicken Boobs
Tabasco Chipotle Sauce
Citrus Juice (orange, lime...)
Olive Oil

Slather on the Tabasco to coat. You'll have to be the judge of how much juice to spritz the chicken with. I use a fair amount, sometimes say, a 1/3 of a cup of O.J. for each breast, when using lime I'll use a lot less. Oil to coat.

Allow the chicken to marinate. I don't allow more than a half hour. More time means the acid in the juice will turn more of your chicken into bird ceviche. Grill on medium heat, pan fry or any other method that meets your fancy.

Tabasco has the inspiration for this on their web page- 1-step Chipolte Grilled Chicken

I plan on getting my rib game back on again this weekend. We'll see how that turns out. I need the practice. The last 2 Labor Day Weekend's a buddy of mine has had a rib cook-off at his house. He does the whole thing top to bottom- blind judging, take out containers for service... Judged on taste, sauce, presentation and so on. Last year I knocked presentation out of the park with a half a green pepper used as a sort of ramekin for the sauce and star fruit for garnish. I'll work on that again this year, but more importantly I need to get the ribs right. Practice makes perfect. Now- don't think I'll give my secrets away here... you'll have to bribe me with a few beers before I spill on my rub.

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