Grilled Ancho Chile Chicken Recipe
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Yield:
4 servings
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Total Time:
47 mins
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Prep Time:
20 mins
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Cook Time:
27 mins
Ingredients
- Spice Blend and Chicken
- 2 tablespoons brown sugar
- 3 tablespoons ancho chile
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin seed
- 1-1/2 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/2 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
- OR Mazola® Sobrecitos™ Tomato Bouillon Packets with Chicken Flavor
- OR 1 teaspoon Mazola® Chicken Flavor Bouillon Powder
- OR Mazola® Sobrecitos™ Tomato Flavor Bouillon Packets
- 4 (3-ounce) portions boneless, skinless chicken breasts with excess fat removed
- 3 tablespoons SPICE BLEND (above)
- Ancho Chile Sauce
- 1 tablespoon Mazola® Corn Oil
- 1 teaspoon sesame oil
- 1 cup minced onion
- Remaining spice blend (above)
- 1 can (15 ounces) no-salt added tomato sauce
- 2 teaspoons semi-sweet chocolate chips
- Sesame seeds, lime wedges
Instructions
- Step 1) Combine Spice Blend ingredients in a small bowl; mix well.
- Step 2) Place 3 tablespoons of Spice Blend,in a large resealable plastic bag. Add chicken, seal bag and turn to coat chicken thoroughly with spices. Marinate in refrigerator at least 15 minutes.
- Step 3) Preheat grill to medium heat or about 350°F.
- Step 4) Grill seasoned chicken for 4 to 6 minutes per side or until cooked through.
- Step 5) To make Ancho Chile Sauce: Heat oils in a small saucepan over medium heat. Add onions and cook until softened.
- Step 6) Stir in remaining Spice Blend and tomato sauce, stirring well. Heat 1 minute, then remove from heat. Stir in chocolate until melted and set aside to cool slightly. Serve immediately, or cover and refrigerate up to 3 days.
- Step 7) Garnish with sesame seeds, fresh lime wedges, or cilantro, if desired.
