Recipe - Grilled Chicken With Sesame-Chili Sauce
Categories: Stewart4, Grilled Chicken With Sesame-Chili Sauce
6 Dried mora peppers
4 Dried cascabel peppers
3 Dried pequin peppers
3 pound Tomatoes; cored, quartered
2 teaspoon Salt
One half teaspoon Freshlyground black pepper
2 teaspoon Ground ginger
1 teaspoon Ground allspice
One half cup Dark brown sugar ; (packed)
One fourth cup Cider vinegar
One fourth cup Unsulfured molasses
8 Chicken breast halves; skin
on, bone in
Olive or cannola oil
Toast the dried peppers in a skillet on medium high heat; using tongs, turn
so they brown evenly. Remove when just browned; peppers can burn quickly so
watch closely. Transfer to medium bowl. Cover with hot water, and soak
until softened, about 30 minutes. When the peppers are cool enough to
handle, pat dry, break apart, and remove the stems and seeds. Chop peppers.
Reserve strained liquid for another use.
Place the tomatoes and peppers in medium saucepan, and simmer with 2 to 3
tablespoons water over low heat until mixture is very liquid, 20 to 30
minutes. Pass through a food mill fitted with the medium disk to remove
seeds and skins.
Return the tomato liquid to saucepan. Add the salt, pepper, ginger,
allspice, sugar, vinegar, and molasses. Bring to a boil over high heat,
reduce to a simmer, and cook, uncovered, stirring occasionally, until
reduced by half, 50 to 60 minutes. Transfer to a bowl to cool to room
temperature. Sauce will keep in the refrigerator, tightly sealed, for up to
1 month.
Place the chicken in a large nonreactive pan. Rub about 4 tablespoons
barbecue sauce over each breast; refrigerate remaining sauce for another
grilling. Rub the grill well with oil, and heat to medium high. (Chicken
can also be cooked on a welloiled grill pan or under the broiler on a
rimmed baking sheet.) Cook over even heat, turning as needed to keep from
scorching, 6 to 8 minutes per side. (If the chicken breasts are thick,
finish cooking all the way through by moving them to the coolest part of
the grill and covering them, or by putting them in a 350 degree oven 15 to
20 minutes, until juices run clear.)
Makes 8
Grilled Chicken With Sesame-Chili Sauce recipe makes 1 Servings

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