CHOCOLATE CHICKEN BREASTS
CHOCOLATE CHICKEN BREASTS
8 chicken breasts
8 buns
3 teaspoons hazelnut butter (15ml)
Chili Chocolate Sauce
1 large onion, diced
3 cloves of garlic sliced into thirds
½ cup large dried ancho chilies (125ml)
2 tablespoons peanut oil (30ml)
3 tomatillos cut in ½
1 teaspoon cinnamon (5ml)
½ teaspoon all spice (2ml)
1 teaspoon dried chilies (5ml)
3 tablespoons sesame seeds (45ml)
2 cups water (500ml)
2 oz chocolate
Preheat pan over a high heat grill until it is smoking.
Add oil to the pan then add the onions, garlic, chilies, sesame seeds and tomatillos all at the same time.
Cook over high heat until charred and darkened, approximately 10 minutes.
Add water to the pan and reduce heat to medium low. Allow chili sauce to simmer for 20 minutes, remove from the heat to cool slightly.
Puree ingredients in a blender until a smooth paste is achieved.
Grate in chocolate and season with salt and pepper.
Make a pocket in the chicken using a sharp knife.
Reserve 1 cup of the chili chocolate sauce for basting.
Stuff cooled chili chocolate sauce in the chicken pocket. Cover chicken with plastic wrap.
Place the chicken into the refrigerator for 1 hour to allow the mixture to set up.
Preheat the grill to 350°F/175°C or medium heat.
Oil the grill.
Place chicken on the grill, then cook for 6 minutes and flip. Once flipped, baste with reserved chili chocolate sauce. Continue to cook for 5 minutes.
Remove from grill and tent with foil.
Brush buns with Hazelnut butter and lightly toast on the grill for 30 seconds.
8 chicken breasts
8 buns
3 teaspoons hazelnut butter (15ml)
Chili Chocolate Sauce
1 large onion, diced
3 cloves of garlic sliced into thirds
½ cup large dried ancho chilies (125ml)
2 tablespoons peanut oil (30ml)
3 tomatillos cut in ½
1 teaspoon cinnamon (5ml)
½ teaspoon all spice (2ml)
1 teaspoon dried chilies (5ml)
3 tablespoons sesame seeds (45ml)
2 cups water (500ml)
2 oz chocolate
Preheat pan over a high heat grill until it is smoking.
Add oil to the pan then add the onions, garlic, chilies, sesame seeds and tomatillos all at the same time.
Cook over high heat until charred and darkened, approximately 10 minutes.
Add water to the pan and reduce heat to medium low. Allow chili sauce to simmer for 20 minutes, remove from the heat to cool slightly.
Puree ingredients in a blender until a smooth paste is achieved.
Grate in chocolate and season with salt and pepper.
Make a pocket in the chicken using a sharp knife.
Reserve 1 cup of the chili chocolate sauce for basting.
Stuff cooled chili chocolate sauce in the chicken pocket. Cover chicken with plastic wrap.
Place the chicken into the refrigerator for 1 hour to allow the mixture to set up.
Preheat the grill to 350°F/175°C or medium heat.
Oil the grill.
Place chicken on the grill, then cook for 6 minutes and flip. Once flipped, baste with reserved chili chocolate sauce. Continue to cook for 5 minutes.
Remove from grill and tent with foil.
Brush buns with Hazelnut butter and lightly toast on the grill for 30 seconds.
Comments