grilled chipotle chicken

9

Grilled Chicken Panini with Homemade Chipotle Mayo 

This was a lot of work for a sandwich, but worth every single minute. I promise. 

Ingredients & Directions for Chipotle Mayo 

I used the same ingredients and directions as the mayo in this previous recipe except I swapped whole garlic for granulated garlic (2 tsp) and mustard powder for 2 tsp of Dijon mustard. After the mayo was complete, I added 3 chopped chipotle peppers plus 1 ½ tbsp of adobo to the mayo and whipped. You can blend the chipotles into the mayo, but I love the bits of pepper running throughout. Store in a mason jar or airtight container. 

Ingredients & Directions for Caramelized Onions 

I used the same ingredients (+ 1 tbsp sugar) and directions as the onions in this previous recipe. I added a bit more salt and cooked these in a mixture of canola oil and butter. 

Ingredients & Directions for Chicken 

I seasoned the front and back of thinly pounded chicken cutlets with the seasonings pictured above. Seasoning blend contains a total of (2 tsp smoked paprika, 1 tsp kosher salt, 1 tsp kosher pepper, 1 tsp lemon granules, and 2 tsp granulated garlic). I grilled each piece of chicken for about 2 minutes per side or until I could tell it was done (this is done by years of practice – I just know when my chicken is done). 

Assembly 

I assembled two paninis on Sourdough bread – each with one entire chicken cutlet, spinach, cheese (one has Gouda and one slice of jalapeño Jack cheese, the other has extra sharp cheddar and one slice of jalapeño Jack), avocado, chipotle mayo, caramelized onions, and tomatoes. Grilled/panini pressed until golden brown on each side.

Serve while hot. 

Enjoy! 

Making Quinoa Burrito Bowl

I’m angry right now. I’m angry for the same reason I was angry after I clicked “publish” on the Salbutes post and sent it on its way to the interweb. Angry might be too strong of a word, but I feel like kicking myself in the head right now for forgetting (repeatedly) an ingredient that only a few months ago I coveted.

Yes, my fellow peeps, I’m talking about the elusive feta cheese. A sprinkling of that crumbly tart thing would’ve made the photos on this (and the Salbutes post) infinitely better - for who doesn’t like sprinkles? I know I do. It doesn’t help that it would’ve also improved the taste. Actually, you know what, angry is the right word for it, because I distinctively said to myself while in the process of cooking “Hey Piga, a little queso fresco would be nice to sprinkle on top of these don’t you think?” “But I don’t have queso…” “Silly! You have feta don’t you? It will totally convey the message of queso-ness!” “Ah, alright, just remind me later on ‘kay?”

And then brain fart. If you’re wondering why there aren’t any beans either, I didn’t have any those were omitted intentionally. I,uh, didn’t want to get gassy. This is just a basic blueprint of a burrito bowl with really good grilled chicken, sweet and sour salsa and fragrant quinoa, the rest is really up to you.

QUINOA BURRITO BOWL (serves 4):

CHIPOTLE GRILLED CHICKEN:

[ 1 lb boneless, skinless chicken breast + juice of 1 lemon + 1 red hot chili pepper, finely chopped + ½ tablespoon honey + 1 tablespoon chipotle sauce + 1 tablespoon olive oil ]

Combine the lemon juice, chili pepper, honey and chipotle sauce in a bowl. Score the chicken breasts and marinade in the sauce for at least 1 hour. Meanwhile, make the salsa and the lime-parsley quinoa:

BELL PEPPER SALSA:

[ ½ of a red bell pepper + ½ of a yellow bell pepper + 1 small tomato + juice of ½ a lime + 2 green onions, chopped + a small bunch of cilantro or parsley, chopped + ½ of a small onion, chopped + salt and pepper ]

Pulse all the ingredients in a food processor until roughly chopped. Transfer to a bowl and refrigerate until needed.

LIME-PARSLEY QUINOA:

[ 1 cup quinoa + 2 cup low sodium chicken broth + juice of ½ a lime + a small bunch of parsley, chopped ]

Combine the quinoa and chicken broth in a heavy bottomed pot and bring to a boil. Reduce the heat to medium low and continue cooking for 15-20 minutes, until almost all the liquid is absorbed. Turn off the heat and let stand for 5 minutes before fluffing with a fork an adding lime juice and chopped parsley. Keep warm.

To cook the chicken, heat the olive oil in a pan over medium high heat until hot. Cook the chicken 6 minutes per side or until the juices run clear. Let rest for 5 minutes.

If there are leftover marinade, cook that in the same pan until it reduces to serve as a sauce over the chicken.

ASSEMBLY:

[ Chipotle grilled chicken + bell pepper salsa + lime-parsley quinoa + chopped avocado + sweet corn + sour cream + lime wedges + hot sauce + chopped parsley or cilantro ]

Divide the quinoa into four bowls and pile on the toppings to your liking.

Enjoy!

Chipotle & Lime Grilled Chicken Skewers w. Avocado Dressing

Ingredients:

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
2 tablespoons olive oil
2 tablespoons adobo sauce (from a can of chipotle peppers in adobo)
2 limes, zested and juiced
2 garlic cloves, minced

For the dressing:
 1 ripe medium avocado
1/3 cup sour cream
¼ cup mayonnaise
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped dill
1 garlic clove, minced
1 teaspoon worcestershire sauce
½ teaspoon white vinegar
½ teaspoon smoked paprika
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper