Memorial Day, we honor all those who fought for our country; all those who gave their lives to keep us free. This holiday also is the jumpstart for the summer season; even though the calendar still tells us that it's springtime. Family and friends gather for games of touch football, volleyball and horseshoes; picnics in the park or barbeques in the backyard.
chipotle citrus sauce glaze and a side dish of "confetti salsa". The salsa is a freshly made salsa, the ingredients cut small and they're colorful just like confetti, hence the name. The cool, fresh salsa is a perfect balance with the hot, spicy chicken breasts.
To cook the chicken, trim off any excess fat and season both sides with salt and pepper. Get your grill up to medium heat, about 300F; lay the chicken bone side down first and cook for 3 minutes. Flip it over and cook another 3 minutes; flip it over to the bone side again and slather on a generous dose of the chipotle citrus sauce, close the barbecue lid and leave it alone for 5 minutes. Now slap on another layer of sauce, cook another 5 minutes with lid closed and you are done. The glaze will be sweet and spicy; the chicken moist and juicy.
Now if you cannot grill outside, this can be done inside under the broiler. First preheat your oven to 375F and line a baking sheet with heavy duty aluminum foil. Salt and pepper the chicken, place it bone side down on the pan; 3 minutes, flip, 3 minutes, flip, but take the pan out of the oven now. Set your broiler to high; slather on the first layer of sauce and place the pan under the broiler for 5 minutes; repeat with sauce and cooking time and like the outdoor grill, you are done!
Now remember, I use boneless, skinless chicken, so if you're using bone in and skin on or off, you'll have to adjust your cooking time for the added thickness. Using a cooking thermometer is your best bet on making sure the chicken is cooked all the way through.
Oh yeah, this sauce and salsa works great with pork too.
Enjoy the day!!!
3 medium sized tomatoes, ripe and firm
1 ¼ cups whole kernel corn
1 small red onion, diced
1 large jalapeno pepper, seeded and diced
¼ cup each diced red, green and orange bell peppers
2 tsp minced garlic
1 tsp fine sea salt
¼ cup lime juice
¼ cup chopped, fresh cilantro
Cut tomatoes in half and scoop out fleshy pulp and seeds; cut into strips and dice. Steam the corn over boiling water until just tender; place in refrigerator to cool. Into a medium mixing bowl, add all ingredients and gently mix. Refrigerate for one hour before serving.
Makes 4 cups of salsa.