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Grilled Chicken Sauce

Grilled Chicken Sauce recipe image
This International main features Habaneros, pureed in 1/4 cup mustard, Ground allspice, Dried rosemary, Dried basil. It delivers a pleasant kick of heat, bright, zesty notes. 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:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 354.4
Dietary: Gluten-free
Description
This International main features Habaneros, pureed in 1/4 cup mustard, Ground allspice, Dried rosemary, Dried basil. It delivers a pleasant kick of heat, bright, zesty notes. 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
  • Habaneros, pureed in 1/4 cup mustard
  • 1 tablespoon Ground allspice
  • 2 tablespoons Dried rosemary
  • 2 tablespoons Dried basil
  • Scallions
  • 1 teaspoon Salt
  • Juice of two limes
  • 2 tablespoons White vinegar
  • 2 tablespoons Parsley
  • 2 tablespoons Dried thyme
  • 2 tablespoons Mustard seed
  • 1 teaspoon Black pepper
  • 6 chicken Thighs with legs -- chopped
Directions
  1. 1
    Combine all ingredients except chicken in food processor or blender, and
  2. 2
    blend into a paste, making sure that the ingredients are all fully integrated.
  3. 3
    The paste should be the consistency of a thick tomato sauce.
  4. 4
    If its too thick, thin it with a little more white vinegar.
  5. 5
    Cover the paste and
  6. 6
    let it sit in the refrigerator for at least 2 hours, but not more that 2 weeks, for the flavors to
  7. 7
    blend together.
  8. 8
    Overnight is ideal.
  9. 9
    Rub the chicken with the paste and place over a very low heat.
  10. 10
    Or if you have a covered cooker, put the coals to one side, the chicken to the other and cover.
  11. 11
    Cook about 1 hr without cover or 1/2 hr if covered.
  12. 12
    The key here is to use a very low heat.
  13. 13
    Be patient.
  14. 14
    Hard to overcook, the only way to screw it up is if you burn the paste by having the heat to high.
  15. 15
    The longer the chicken stays on the grill, the more superior the smoky flavor

Nutrition Facts

Servings 1

Amount Per Serving
Calories 354.4kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 4.2g22%
Cholesterol 120.0mg40%
Sodium 5060.4mg211%
Total Carbohydrate 8.4g3%
Dietary Fiber 3.5g15%
Sugars 0.5g
Protein 40.9g82%

* 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: allspice, basil, black, blending, chicken, chopped, cup, dried, grilled, grilling, ground, habaneros, international, juice, legs, limes, main, mustard, parsley, pepper
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-sauce-8/