Ancho
Chili Rubbed Chicken with Corn Relish
|
INGREDIENTS: |
Yield: 4 Entrees |
| Chicken Breast – boneless, skinless, 6-7oz wt |
4 each |
| Ancho Chili Rub – recipe follows |
2 Tbsp. |
| Corn Kernels – lightly blanched |
2 cups |
| Red Bell Pepper – seeded, diced 1/4” |
1/2 cup |
| Green Bell Pepper – seeded, diced 1/4” |
1/2 cup |
| Onion – sweet white, diced 1/4” |
1/2 cup |
| Olive Oil |
2 Tbsp. |
| Salt |
1/2 tsp. |
| Pepper – fresh, ground |
1/4 tsp. |
RUBBING
PROCEDURES:
-
Coat
each chicken breast with 1 1/2 tsp. of ancho chili rub. Cover, place
in the refrigerator
and let sit for at least 15 minutes and up to 24 hours.
| CHILI RUB INGREDIENTS: |
Yield: 1/4 cup |
| Sugar, Brown Dark |
1 Tbsp. |
| Kosher Salt |
1 1/4 tsp. |
| Chili Powder – Chipolte |
1/8 tsp. |
| Chili Powder – Ancho Smoked |
2 tsp. |
| Chili Powder Blend -Mild |
1 Tbsp. |
| Mustard, Dry |
1/4 tsp. |
| Paprika |
1 tsp. |
| Paprika - Smoked |
1 3/8 tsp. |
CHILI
RUB PROCEDURES:
-
Mix
all ingredients together well, then blend in a spice grinder until
salt shavings
are 1/2 the original size. Store in airtight container.
COOKING
PROCEDURES:
-
Pre-heat
the oven to 400 degrees. Lightly oil the center of the plank, place
the seasoned chicken breasts in the center of the plank.
-
In
a mixing bowl, toss the corn, onion, red and green peppers, olive oil,
salt and black pepper. Toss until well mixed. Using a second plank lay
the corn relish evenly over the inner surface of the plank.
-
Place
both planks in the oven on the top two shelves, and let roast for
10-12 minutes.
Remove the chicken from the oven and turn the breasts over.
-
Return
the chicken to the oven and roast for another 15-18 minutes. Remove
both planks from the oven and place the chicken on top of the corn
relish on the other plank. Garnish the center of the dish with
cilantro and lime slices. Then Serve.
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