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Grilled Mesquite Chicken

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
For the Marinade:
1 medium onion, coarsely chopped
1 tablespoon mesquite flavoring (optional)
1 stalk lemongrass, chopped (optional)
Juice of 2 limes
Freshly ground black pepper, to taste, use at least 1/2 teaspoon
2 to 3 cloves garlic, crushed, or 1/2 teaspoon garlic powder

4 skinless, boneless chicken breasts, about 1-1/2 pounds total
For the Red Pepper Sauce:
2 red bell peppers
2 tablespoons olive oil
1/2 teaspoon finely chopped garlic
Optional Garnishes:
parsley
lime Slices
DIRECTIONS
TO PREPARE THE MARINADE: Combine the marinade ingredients in a container large enough to accommodate the chicken.


Place the chicken in the marinade, cover with plastic wrap, and marinate for several hours, or several days, in the refrigerator.


TO PREPARE THE RED PEPPER SAUCE: Peel the peppers with a potato peeler, cut in half, and discard the seeds. Slice the pepper thinly. Heat the oil in a sauté pan over medium heat and add the peppers, garlic, and salt, to taste. Sauté over medium heat for 15 minutes, then cover the pan and cook until the peppers are soft. When cool, put the mixture into a food processor and pulse until coarsely chopped. If the sauce is too thick, thin it with a little chicken stock or water. Set aside.


TO PREPARE THE CHICKEN: Allow the chicken to remain at room temperature for 30 minutes before grilling. You can grill over mesquite wood or charcoal or use a stovetop grill. Make sure the grill is very hot. If using a stovetop grill, oil it lightly before grilling the chicken to prevent sticking.


Dry the chicken with paper towels and place on the grill until cooked on one side. Turn the chicken over and continue grilling until done. Alternatively, you can broil the chicken under the broiler.


Serve with red pepper sauce and a garnish of parsley and lime slices.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 342
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 155mg
% Cal. from Fat: 26%
Cholesterol: 137mg
Protein: 55g
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