Oooooo…this one burns a bit. But it burns so good. It has the classic Mexican combination of cinnamon, chocolate, and two chilies to kick everything up a notch. This recipe also come with two warnings:
- Remember that it has to marinate for at least a few hours. I forgot and had to push it to today.
- Don’t touch your eyes while making the sauce. You’ll regret it.
With that in mind, I give you…
CHOCOLATE CHILI CHICKEN WITH SPICY LIME BUTTER SAUCE
- 4 boneless skinless chicken breasts
- 1 tbsp ground cinnamon
- 1 tbsp chili powder
- 1 tbsp brown sugar
- 1 tsp unsweetened cocoa powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 4 tbsp butter, melted
- Juice of half a lime
- 1 Serrano chile, minced
- 2 tbsp onion, finely minced
In a large zipper bag, combine cinnamon, chili powder, brown sugar, cocoa powder, salt, pepper, olive oil, and balsamic vinegar. Seal the bag and mix vigorously until it forms a good, dark brown paste. Put chicken in bag, seal again, and massage until all sides are properly coated. Refrigerate for at least a few hours, but overnight is better.
The next day, preheat oven to 450 degrees F. Cover a baking tray with foil and coat with cooking spray. Remove marinated chicken from bag and place on foil. Bake in oven for 18 minutes. When done, pull out and place on a cutting board to rest. While resting, combine melted butter, lime juice, minced Serrano, and minced onion in a small bowl. Serve chicken sliced with butter sauce on top over your favorite grain.
Makes 4 servings. Enjoy!