My June 2009 newsletter gives tips for safe barbequing – so it seemed like a good idea to post a good barbeque recipe. My favorite marinade can be found in an earlier post, but this one could be a new favorite.
I got this from the Santa Fe School of Cooking Cookbook. It is surprisingly tender and tasty, and is still very fast to put together. If you enjoy Southwestern cuisine, check out this cookbook (but watch or adjust recipes – many have a lot of fat).
Ancho Chicken Breasts
2 teaspoons minced shallot
1 teaspoon minced garlic
2 tablespoons ground ancho chili
Juice of 1 lime
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 boneless, skinless chicken breasts
Combine all the ingredients, except the chicken, in a small bowl. If the mixture seems too dry, add more lime juice or a little water. Place the chicken breasts in a glass casserole dish and cover with the marinade. Let the chicken stand for 2 to 3 hours, covered, in the refrigerator.
Cook the breasts over a medium grill, turning frequently to avoid overcooking.
Note: the original recipe calls for 2 tsp salt and ¼ cup of olive oil. When I tried it I halved the oil the recipe originally called for. I think next time I’ll try cutting it to just one tablespoon. Let me know if you try other variations that work!
Find more nutrition information and my monthly newsletter on my website: http://healthyhabitscoach.com . Eat Sustainably!
