Lime Grilled Chicken And Polenta With A1 Mole Sauce A1 Food

GRILLED CHICKEN MOLE

Steps:

• For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
• For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
• Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
• For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
• Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
• Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.

LIME GRILLED CHICKEN AND POLENTA WITH A.1. MOLE SAUCE #A1

Steps:

• Marinate chicken in a medium bowl with lime juice, salt and pepper for 1 hour.
• While chicken is marinating: In a large pan, heat olive oil over medium heat. Add onion, garlic, serrano and pasilla peppers. Saute for 5 minutes.
• Add chili powder, cinnamon, oregano and cumin. Stir for 1 minute.
• Add A.1. Original Sauce, tomato sauce and chicken broth to pan. Bring to a boil, and add chocolate chips.
• Stir well and reduce heat to medium-low. Let sauce simmer for 15 minutes, stirring occasionally.
• Heat electric grill on High. Spray with non-stick cooking spray. Add chicken thighs (grill in two batches) and close grill. Grill until chicken is fully cooked through, about 15 to 20 minutes.
• Remove chicken from grill. Slice polenta crosswise into 8 circles. Place polenta slices on grill. Close grill, and cook until golden and brown grill marks appear, about 8 minutes.
• Plate grilled chicken and polenta slices. Spoon A.1. mole sauce over. Top with slices of avocado.

CHICKEN ENCHILADAS WITH A-1 AND TEQUILA MOLE #A1

Steps:

• Enchiladas:.
• Thinly slice chicken thighs against the grain of the meat.
• Toss in oil, spice, A-1 and lime juice.
• Allow to marinate while the sauce and polenta are being prepared.
• Prepare bell peppers, onion and garlic - set aside for later use.
• Mole Sauce:.
• Coat the dried chili in oil and toast in the oven until bright red and fragrant.
• In a medium pot; sauté the jalapeno, onion, and garlic until softened and transparent.
• Add the tomatoes, raisins, walnuts, roasted dried chili, herbs and spices; stir and sauté for 3-5 minutes.
• Add the tequila and reduce till almost gone.
• Cover slightly with chicken stock.
• Add in the stale bread and chocolate; simmer for 20-30 minutes (Until everything is cooked through and the flavors have combined).
• Puree in the blender until smooth.
• Finish Enchiladas:.
• Sauté Chicken and julienne vegetables until cooked.
• Spoon the chicken mixture evenly into 8 tortillas.
• Divide the cheese evenly amongst the tortillas.
• Roll tortillas and place on a sprayed baking sheet.
• Brush the tortillas with melted butter and sprinkle with chili powder.
• Bake at 425 until crisp; approximately 12 minutes.
• To Plate:.
• Place 2 enchiladas on the plate.
• Use the A-1 and Tequila Mole to finish the plate.
• Enjoy!

GRILLED MEXICAN LIME CHICKEN

Steps:

• Combine first all ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill until done.

GRILLED CHILI-LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

GRILLED LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a shallow baking dish.
• Add chicken, turning to coat.
• Cover and marinate in refrigerator for 1 day.
• Remove chicken from marinade, reserving marinade.
• Coat grill rack with Pam, place rack on grill over med-hot coals.
• Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.

KICK IT UP GRILLED CHICKEN #A1

Steps:

• Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl.
• Add chicken, make sure the chicken is covered in the sauce.
• Place marinated chicken in the fridge for at least one hour.
• Heat grill to 325.
• Place your chicken thighs on the grill.
• Close the grill.
• For optimal grilling make sure not to open the grill to much.
• After 20 minutes flip the chicken let it cook for a additional 20.
• minutes again only checking on it sparingly.
• If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches.
• middle chicken will make you sick. And always make sure that the piece of chicken that is checked was.
• a piece from the outer edges not the middle as the grill heat (in some cases) likes to neglect the.
• food from the outer edges.
• Enjoy with a fresh Spinach, tomato and avocado salad!