CHILI LIME CHICKEN WITH CHIPOTLE LIME CREMA

By gammy

PREPARE 1 DAY AHEAD TO ALLOW TIME TO MARINATE
POUND BREASTS TO ROUGHLY 1/2 INCH THICK

Ingredients

• 4 BONELESS CHICKEN BREASTS HALVES
• 2 TEASPOONS CHILI POWDER
• 1 TEASPOON GROUND CUMIN
• 1 TEASPOON SMOKED PAPRIKA
• 1/2 TEASPOON ONION POWDER
• 1/2 TEASPOON GARLIC POWDER
• 3/4 TEASPOON KOSER SALT
• 1/4 TEASPOON GROUND PEPPER
• 1/4 TEASPOON CAYENNE PEPPER
• 2 TABLESPOONS OLIVE OIL
• 2 TABLESPOONS FRESHLY SQUEEZED LIME JUICE AND THE ZEST OF 1 LIME
• 1 TEASPOON HONEY
• CHIPOTLE LIME CREMA (MAKES 1 CUP)
• 1 CUP SOUR CREAM
• 1 CHIPOTLE PEPPER IN ADOBO SAUCE PLUS 1 TEASPOON OF SAUCE
• (FOUND IN INTERNATIONAL AISLE OF GROCERY STORE)
• 2 TBSP FRESHLY SQUEEZED LIME JUICE PLUS ZEST OF 1 LIME.
• 1 TEASPOON HONEY
• 1 GARLIC CLOVE, MINCED
• 1/4 TSP KOSHER SALT

Preparation

Step 1

IN A LARGE ZIP LOCK BAG, MIX DRY SPICES (CHILI POWER THROUGH CAYENNE PEPPER).
ADD OIL, LIME JUICE, ZEST AND HONEY. ADD THE CHICKEN BREASTS AND FLIP A FEW TIMES TO EVENLY COAT IN THE SPICE RUB. ALLOW TO MARINATE AN HOUR OR TWO MINIMUM, PREFERABLE OVER NIGHT OR ALL DAY.
LET CHICKEN SIT AT ROOM TEMPERATURE FOR 30 MINUTES PRIOR TO GRILLING.
GRILL 7 TO 8 MINUTES ON EACH SIDE ON PREHEATED GRILL.

DIRECTIONS FOR CHIPOTLE LIME CREMA

BLEND ALL INGREDIENTS IN A JAR WITH A IMMERSION BLENDER. SCRAPE SIDES AS NEEDED BLENDING UNTIL SMOOTH.
IT WILL KEEP 5 TO 7 DAYS.