GRILLED CHICKEN WITH CHILI HOLLANDAISE AND GRILLED PEPPERS
This savory marinated chicken is the perfect way to kick off barbeque season! Serve with Herbed Corn Cakes. From a July 1986 issue of Bon Appetit in an article called "Summer Parties with Style". Start off this dinner with Chilled Tomato Soup, if you like. Start the chicken the day before you plan on serving it, as it needs to marinate overnight in the refrigerator. Marinating time is not included in the prep time.
Provided by Leslie in Texas
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken in large nonaluminum bowl or baking dish.
- Mix lemon juice,lemon peel,pepper,mustard and salt in medium bowl.
- Slowly whisk in oil in thin stream;mix in garlic.
- Pour marinade over chicken, turning to coat; cover and refrigerate overnight.
- Prepare barbeque grill with grey coals;oil grill rack.
- Remove chicken from marinade. Arrange chicken and peppers on grill rack.
- Grill until chicken is crisp and juices run clear when pierced with knife, about 10 minutes per side.
- Cook peppers on both sides until slightly charred; peel if desired.
- Arrange chicken and peppers on serving platter; ladle some hollandaise over chicken. Serve, passing remaining sauce separately.
- For Chili Hollandaise:.
- Combine yolks and lemon juice in processor.
- Heat butter in small pan over low heat until bubbling.
- With processor running, slowly add hot butter through feed tube.
- Transfer sauce to bowl; mix in cilantro and chilies.
- (Can be prepared 2 hours ahead. PLace hollandaise in vacuum bottle or set bowl over another bowl filled with hot, not boiling, water.).
Nutrition Facts : Calories 874.6, Fat 78.1, SaturatedFat 22.5, Cholesterol 255.8, Sodium 433.7, Carbohydrate 12.5, Fiber 3.6, Sugar 6.2, Protein 33.2
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