Best Chicken Tampico With Mayonnaise And Olives Recipes

Grilled Tampico Chicken Breast image

Provided by Chef Beorn Hockenhu

Time 20m

Yield 1 Grilled Chicken Breast, 1 serving(s)

Number Of Ingredients 10

6 ounces chicken breasts
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1 ounce carrot juice
1 ounce orange juice
1 ounce pear juice
1 ounce apple cider vinegar
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic clove
1/2 teaspoon sriracha hot chili sauce

Steps:

In a bowl season the breast with salt and pepper.
Add carrot, orange, and pear juices along with apple cider vinegar.
Now incorporate ginger, garlic and chili sauce.
Use a rubber spatula or your hand to mix items together.
Cover bowl with plastic wrap and refrigerate for at least 20 minutes. (Okay to marinate overnight).
Remove from refridgerator and grill for 7 minutes on the first side, flip and grill 5 minutes on other side. (Internal temperature of 160-165 degrees).
Remove from grill and allow chicken breast to rest in a small bowl for 2 to 5 minutes.
Slice the breast at an angle.
Note: You can create a delightful reduction sauce to accompany your dish by doubling the amount of marinade made and saving half for your sauce before beginning your prep. Start with a hot sauce pan, add the reserved marinade liquid with 2 ounces of chicken broth and reduce sauce by half.

Nutrition Facts : Calories 327.9, Fat 15.9, SaturatedFat 4.5, Cholesterol 108.9, Sodium 470.5, Carbohydrate 6.9, Fiber 0.4, Sugar 3.8, Protein 36.1

Chicken Tampico with Mayonnaise and Olives image

Number Of Ingredients 9

1/2 cup mayonnaise
2 tablespoons Mexican crema, or sour cream
1/2 cup coarsely chopped pitted green Spanish olives or other Mediterranean olives
1 , serrano chile kimmy, , minced with seeds
1 tablespoon finely chopped fresh flat-leaf parsley
4 boneless skinless chicken breast halves
2 teaspoons fresh lime juice
1 tablespoon olive oil
salt and pepper to taste

Steps:

1. In a small bowl, mix the mayonnaise, crema, olives, chile, and parsley. Cover and refrigerate. 2. Rub the chicken breasts all over with lime juice, oil, salt, and pepper. Heat a stovetop grill pan over medium heat, and cook the chicken 4 to 5 minutes per side or until it is well marked from the grill, it is firm to the touch, and it is no longer pink inside. 3. Transfer the chicken to a platter or individual plates. Spread the mayonnaise mixture equally on top of each fillet. Serve while the chicken is still hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves