Grilled chicken with chipotle chantilly sauce

10 Servings

Ingredients

Quantity Ingredient
5 Whole chicken breasts,
Skinned and boned
Juice from 3 oranges
¼ cup Olive oil
2 tablespoons Ground cumin
½ teaspoon Salt
Chipotle Chantilly Sauce
4 Egg yolks
2 tablespoons Water
Juice of 1/2 lemon
1 Dash salt
1 cup Melted butter or margarine
1 Chipotle chile, stemmed,
Seeded, finely minced
½ cup Whipping cream, whipped to
Soft peaks
6 hours or overnight.

Directions

CHIPOTLE CHANTILLY SAUCE

Arrange chicken peices in large shallow glass baking dish. Combine orange juice, olive oil, cumin and salt, blending well. Pour orange juice mixture over chicken breasts, turning to coat well. Cover and marinate 4 to

Grill chicken breasts over mesquite coals or broil in oven 15 to 20 minutes or until cooked, turning once.

To serve, split breasts in halves and serve topped with Chipotle Chantilly Sauce. Serve remaining sauce on side, if desired.

Chipotle Chantilly Sauce:

Whip yolks, water, lemon juice and salt in top of double boiler over very hot water. Slowly add butter in steady stream while continuing to whip yolk mixture.

Whip in chile, then fold in whipped cream. Serve warm. Makes about 2½ cups.

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