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Fiesta Chicken Recipe

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Mexican inspired flavors highlight this wonderful grilled chicken recipe featuring tender skinless chicken breasts topped with a delicious cilantro and chipotle purée dressing—a terrific dish for Cinco de Mayo celebrations.
Directions
  • In large sealable plastic bag or shallow glass dish, combine all marinade ingredients.
  • 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 purée, take canned chipotle in adobo sauce and purée in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container.
See the following recipes also: Big Flavor Black Beans and Red Rice.
Container: large sealable plastic bag, or shall glass dish, grill, dressing container
Prep Time: 4 hours
Cook Time: 10 minutes
Servings: 4
Enter desired servings   Change Servings
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
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 purée*
- 1/2 cup olive oil

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