Ancho Lime Marinated Bbq Chicken Recipes

GRILLED PICANTE BBQ CHICKEN

Steps:

• Stir the picante sauce and barbecue sauce in a small bowl. Reserve half the picante sauce mixture to serve with the chicken. Use the remaining mixture to baste the chicken during grilling.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the remaining picante sauce mixture. Discard the remaining picante sauce mixture.
• Serve the chicken with the reserved picante sauce mixture.
• Tip: This simple basting sauce also makes a zesty dipping sauce for chicken wings or nuggets.

GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE

Steps:

• Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
• Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
• Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

ANCHO CHILE MARINADE

Steps:

• Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
• Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
• Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Steps:

• For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
• Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
• Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILE SAUCE

Steps:

• Combine the lime juice, soy sauce, oil, sugar, herbs, garlic, chili powder, and cayenne in a medium bowl; whisk to blend. Place the chicken in a 13 by 9-inch glass baking dish 2 inches deep. Pour the marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare a grill to medium-high heat. Remove the chicken from the marinade and grill until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken piece; cover the grill and cook until the cheese melts, about 2 minutes. Transfer the chicken to plates. Serve with Ancho Chile Sauce.

GRILLED CHILE-CILANTRO-LIME CHICKEN

Steps:

• Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.