Lime Grilled Chicken And Polenta With A1 Mole Sauce A1 Recipes

Steps:

• Marinate chicken in a medium bowl with lime juice, salt and pepper for 1 hour.
• While chicken is marinating: In a large pan, heat olive oil over medium heat. Add onion, garlic, serrano and pasilla peppers. Saute for 5 minutes.
• Add chili powder, cinnamon, oregano and cumin. Stir for 1 minute.
• Add A.1. Original Sauce, tomato sauce and chicken broth to pan. Bring to a boil, and add chocolate chips.
• Stir well and reduce heat to medium-low. Let sauce simmer for 15 minutes, stirring occasionally.
• Heat electric grill on High. Spray with non-stick cooking spray. Add chicken thighs (grill in two batches) and close grill. Grill until chicken is fully cooked through, about 15 to 20 minutes.
• Remove chicken from grill. Slice polenta crosswise into 8 circles. Place polenta slices on grill. Close grill, and cook until golden and brown grill marks appear, about 8 minutes.
• Plate grilled chicken and polenta slices. Spoon A.1. mole sauce over. Top with slices of avocado.

Steps:

• For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
• For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
• Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
• For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
• Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
• Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

Steps:

• Preheat the oven to 350 degrees. Combine the polenta, 1 1/2 quarts water and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.
• Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.

Steps:

• Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl.
• Add chicken, make sure the chicken is covered in the sauce.
• Place marinated chicken in the fridge for at least one hour.
• Heat grill to 325.
• Place your chicken thighs on the grill.
• Close the grill.
• For optimal grilling make sure not to open the grill to much.
• After 20 minutes flip the chicken let it cook for a additional 20.
• minutes again only checking on it sparingly.
• If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches.
• middle chicken will make you sick. And always make sure that the piece of chicken that is checked was.
• a piece from the outer edges not the middle as the grill heat (in some cases) likes to neglect the.
• food from the outer edges.
• Enjoy with a fresh Spinach, tomato and avocado salad!

Steps:

• Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
• Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
• Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.
• Serve over chicken or fish.