Fiesta Chicken
Prep Time: 4 hours
Cook Time: 10 minutes
Servings: 4
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Ingredients
- MARINADE
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 2 tablespoons onion - finely chopped
- 1 clove garlic - minced
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- 3 boneless, skinless, chicken breasts

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- DRESSING
- 1 tablespoon yellow onion - diced
- 1 tablespoon garlic - chopped (about 2 cloves)
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cumin
- 1 tomato
- 2 tablespoons cilantro - chopped
- 2/3 cup seasoned rice wine vinegar
- black pepper - to taste
- 1 teaspoon salt
- 2 tablespoons honey
- 2 tablespoons chipotle puree
- 1/2 cup olive oil  
 
Mexican inspired flavors highlight this wonderful grilled chicken recipe featuring tender skinless
chicken breasts topped with a delicious cilantro and chipotle puree dressing. A terrific dish for
Cinco de Mayo celebrations.
 
Directions

  • In large sealable plastic bag or shallow glass dish, combine all marinade ingredients.

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  • Add chicken pieces, turning to coat all sides.
  • Seal or cover and refrigerate for 4 hours.
  • When ready to grill, remove chicken from marinade, discard marinade.
  • Grill chicken until no longer pink, about 8-10 minutes, turning once halfway through cooking
    time.
  • Place cooked chicken on platter and keep warm, covered with foil.
    • Dressing

    • Place
      all the ingredients except oil, in blender or food processor. Blend until smooth.
    • Slowly add oil in thin stream while blender or processor is running and blend until all the
      oil is incorporated and vinaigrette is completely emulsified.
    • Will keep 3-5 days in refrigerator in airtight container.
    *Note: For chipotle
    puree, take canned chipotle in adobo sauce and puree in blender or food processor. Use as needed
    and refrigerate unused portion for up to 3 days or freeze in plastic container.

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