Grilled Chicken Sauce

This American main features New Mexico red chilies, Chipotle chilies, Habanero or -- up To 2, Scotch bonnet chilies, Stemmed and seeded. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling, Grilling, Roasting

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 3

Calories: 847.0

Dietary: Gluten-free

Description

This American main features New Mexico red chilies, Chipotle chilies, Habanero or -- up To 2, Scotch bonnet chilies, Stemmed and seeded. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

4 dried New Mexico red chilies
4 dried Chipotle chilies
1 fresh Habanero or -- up To 2
Scotch bonnet chilies
Stemmed and seeded
2 medium Garlic cloves -- up to 6
1/4 cup Coarsely chopped onions
1/3 cup Loosely packed fresh
Rosemary
1 teaspoon Coarse sea salt
1/4 cup Bourbon -- or 3 tablespoons
Brown sugar
2 cups Red wine vinegar
1/4 cup Lemon juice

Directions

1
1. Stem and seed the dried chilies. Place in a skillet and put into a preheated 250-degree oven for about 4 minutes, until they become fragrant. Shake once during the roasting time. Remove from oven and put in just enough hot water (water just below the boiling point) to cover then put a small plate on top to submerge the chilies. Let soak 20 to 30 minutes, until softened. 2. Drain the chilies and chop coarsely. Put into a food processor or blender with the fresh chilies, garlic according to taste, onions, rosemary, salt, bourbon or brown sugar, vinegar and lemon juice. Blend about 3 to 4 minutes, until very smooth. Pour into a jar, cover and refrigerate. Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling
2
peeled and coarsely chopped

Nutrition Facts

Servings 3

Amount Per Serving
Calories 847.0kcal

% Daily Value *
Total Fat 14.1g22%
Saturated Fat 7.8g39%
Cholesterol 30.2mg11%
Sodium 4941.8mg206%
Total Carbohydrate 170.1g57%
Dietary Fiber 5.1g21%
Sugars 142.9g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, blending, boiling, bonnet, bourbon, brown, chicken, chilies, chipotle, chopped, cloves, coarse, coarsely, fresh, garlic, grilled, grilling, habanero, juice

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-sauce-26/