Recipe - Grilled Marinated Catfish

8 Boned and skinned chicken
breast halves

MARINADE
1 One half cup Beer
Three fourths cup Lime juice
Three fourths cup Olive oil
One half cup Garlic; chopped
One half cup Chile caribe; (red pepper
flakes)
1 bn Cilantro; chopped

SAUCE
8 Roma tomatoes; tops removed
1 Red onion; cut into rings
4 lg Garlic cloves
1 One half Oranges (peeled; seeded,
sectioned)
2 Canned chipotle peppers in
adobe
Sauce; drained
1 tablespoon Adobo sauce from canned
chipotles
2 One half cup Vegetable or chicken stock
1 One half cup Orange juice
One half cup Honey
Salt and pepper

Combine all marinade ingredients and mix together well in a nonreactive
bowl.

Place chicken breasts in shallow glass pan, pour marinade over them, cover
and refrigerate for 24 hours, turning the chicken 2 or 3 times during that
period.

Make Orange Chipotle Sauce by grilling tomatoes, onion and garlic until
they are well charred. Combine them in a saucepan with the rest of the
sauce ingredients. Add salt and pepper to taste. Cook over low heat for 30
minutes. Transfer cooked ingredients to a food processor and process until
sauce is liquid but still somewhat chunky, not completely smooth.

Grill chicken breasts until done. Serve hot, garnished with Orange Chipotle
Sauce.

NOTES : This marinade and sauce can also be used for Chicken Satays, in
which strips of chicken are marinated, then skewered, grilled and served
with the sauce.
Recipe by: Chile Pepper Magazine 2/98

Posted to KitMailbox Digest by "Art Guyer" ThePoint@beachlink.com on Feb
05, 1998