Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 | Boned and skinned chicken breast halves |
| 1½ cup | Beer |
| ¾ cup | Lime juice |
| ¾ cup | Olive oil |
| ½ cup | Garlic; chopped |
| ½ cup | Chile caribe; (red pepper flakes) |
| 1 bunch | Cilantro; chopped |
| 8 | Roma tomatoes; tops removed |
| 1 | Red onion; cut into rings |
| 4 larges | Garlic cloves |
| 1½ | Oranges (peeled; seeded, sectioned) |
| 2 | Canned chipotle peppers in adobe |
| Sauce; drained | |
| 1 tablespoon | Adobo sauce from canned chipotles |
| 2½ cup | Vegetable or chicken stock |
| 1½ cup | Orange juice |
| ½ cup | Honey |
| Salt and pepper |
MARINADE
SAUCE
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@...> on Feb 05, 1998