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 puree dressing. A terrific dish for Cinco de Mayo celebrations.
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  • 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
  • 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
Container: large sealable plastic bag, or shall glass dish, grill, dressing container
4 hrs
10 mins
4 hrs
  • 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.
  • 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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