Best Lime Grilled Chicken And Polenta With A1 Mole Sauce A1 Recipes

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.

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.

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

EGG MOLE TOSTADA

Steps:

• Spray a small pan with cooking spray. Heat on medium for 1 minute, add tortilla, heat for about 30 seconds and turn over.
• Spoon sauce and salsa over tortilla.
• Crack egg over sauce (sunny side up-style). Cover. Cook for 3-4 minutes, until white is firm and yolk is soft-set.
• Top with Cheese and cover for 1 minute, until cheese is melted.
• Put on a plate and allow to cool for a few minutes. Tortilla will be crispy, and will be easiest to eat with your hands, like a pizza.

MOLE PASTE (USED FOR MAKING MOLE SAUCE)

Steps:

• Preheat broiler and line a large baking sheet with parchment paper. Broil garlic cloves, tomatoes and onions. Remove garlic cloves after they have softened, about 10-12 minutes and continue broiling the tomatoes and onions until slightly caramelized.
• Heat a large skillet and toast the chilies until just browned and fragrant, being careful not to burn. Place toasted chili pods in a large glass bowl and cover with hot water, allowing to soften.
• In same skillet toast reserved seeds from chilies and sesame seeds, then transfer to a separate bowl.
• With skillet still hot, toast the cloves, peppercorns, oregano, thyme, and cinnamon stick a few seconds until fragrant. Then add to bowl with toasted sesame and chili seeds.
• Once garlic cloves have cooled, peel them and combine in blender with the tomatoes and onions, rehydrated chili pods (do not add in the rehydrating liquid), the toasted seeds and toasted spices, along with the nuts, raisins, and about 1 cup of chicken stock. Puree until smooth and thick, scraping down the sides. (After first trying a food processor, we were able to get a smoother puree using a Ninja style blender).
• In a large deep pot, heat the cooking oil (I used peanut oil). Once hot, add in the pureed mixture, being careful to avoid splatter burns. Once mixture has come to a boil, lower heat, bring to a simmer and then add 3 1/2 ounces chocolate to the pot.
• Allow to simmer, stirring frequently, for about an hour until a deeply rich reddish brown shimmer has developed. (I love watching Rick Bayless on the Create Network cook this over an open fire in a large cazuela).
• Use about a cup of this paste to make your Mole Sauce. Freeze the remainder away in 1 cup containers for a later use.
• *********************************************************************.
• To make Mole Sauce, heat about 1 tablespoon oil in large deep sauce pan.
• Add pureed fire-roasted tomatoes and saute a few minutes.
• Add 1 cup of Mole Paste.
• Stir in remaining 1 cup chicken stock, bring to boil and reduce heat to simmer.
• Add in 1/2 oz of chopped chocolate. Continue to simmer and add additional stock if necessary, until a suitable consistency, then keep warm until ready to serve.
• Enjoy with grilled/roasted chicken, turkey, pork, variations with fish, or use to make enchiladas. Delicious with grilled chicken but my goal is to make this with rabbit and/or duck.

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.

SPICED GRILLED CHICKEN WITH CILANTRO LIME BUTTER

Steps:

• In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

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!

ALMOND CHICKEN MOLE SAUCE

Steps:

• Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
• Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
• Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.
• Serve over chicken or fish.

VIETNAMESE GRILLED STEAK TACOS #A1

Steps:

• Place the garlic, half of the green onions, ginger, A.1. Sauce, soy sauce, mirin, lemongrass, cilantro, mint, sugar, sesame oil, lime juice, 1 teaspoon of kosher salt, and red pepper flakes into a food processor and puree until the marinade is smooth.
• Place the flank steak into a shallow pan and pour the marinade over the meat. Turn the flank steak in the marinade to evenly coat. Cover the pan with saram wrap and refrigerate for 1 hour.
• Heat a BBQ charcoal grill and let the briquettes burn down until covered in ash. Remove the steak from the marinade and pat dry with absorbent paper towels. Generously spray the grill grates with nonstick vegetable cooking oil. Place the flank steak onto the grill, season with the remaing kosher salt and black pepper. Cook the flank steak for 6 minutes on each side or until the steak is cooked medium rare. Generously brush the flank steak with the marinade while grilling. Remove the meat from the grill and reserve in a warm area for 5 minutes.
• In a mixing bowl combine the remaining green onions, with the cucumbers, spinach, tomato halves, olive oil, and balsamic vinegar. Place the salad in the refrigerator for 10 minutes to marinate.
• Using a serrated edged knife diagonally slice the meat into thin strips; evenly arrange the steak strips onto each tortilla. Place 2 tortillas in the center of 6 decorative serving platters. Using a slotted spoon attractively place the salad over the meat on each tortilla. Evenly garnish each tortilla with diced avocadoes.
• Using a squirt bottle decoratively drizzle the Citrus Rosemary Dressing over the top of each taco, garnish each plate with sprigs of cilantro, mint and a lime wedge.
• Citrus Ranch Dressing 2 cups.
• 2 cups Ranch Dressing, bottled 2 Tablespoons fresh rosemary minced 2 teaspoons garlic, finely chopped 1 Tablespoon lemon juice 1 teaspoon lemon zest, finely grated 1 teaspoon Worstershire sauce 1/8 teaspoon black pepper, ground.
• Place all ingredients into a mixing bowl and stir using a whisk.