Grilled chicken with spicy barbecue sauce
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | Dried mora peppers | |
4 | Dried cascabel peppers | |
3 | Dried pequin peppers | |
3 | pounds | Tomatoes; cored, quartered |
2 | teaspoons | Salt |
½ | teaspoon | Freshly-ground black pepper |
2 | teaspoons | Ground ginger |
1 | teaspoon | Ground allspice |
½ | cup | Dark brown sugar -; (packed) |
¼ | cup | Cider vinegar |
¼ | cup | Unsulfured molasses |
8 | Chicken breast halves; skin on, bone in | |
Olive or cannola oil |
Directions
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 well-oiled 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 servings and 3 cups sauce.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 285 Calories (kcal); 14g Total Fat; (44% calories from fat); 32g Protein; 8g Carbohydrate; 93mg Cholesterol; 639mg Sodium Food Exchanges: 0 Grain(Starch); 4½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
Related recipes
- Glazed lemon honey chicken
- Green peppercorn sauce
- Grilled zucchini
- Ham 101
- Herb crusted swordfish
- Hungarian chimichurri
- Julie's cheese souffle
- Julie's flatbread
- Lemon dal
- Macaroni and potato salad
- Mango chile salsa
- Mango risotto
- Maple-sugar candy
- Molded butter
- Olives tart
- Omelet 101
- Onion khulcha
- Pan gravy
- Panini
- Parsley potato chips