Main Course

Chipotle Chicken with Mango Jicama Salsa

Posted on April 24, 2007 ⋅ Email This Post ⋅ Print This Post ⋅ Post a comment ⋅ Bookmark Post

Chipotle chilies are jalapenos that have been smoked. You can purchase them dried or drenched in adobo, a savory tomato and herb sauce that absorbs the smoky hot tang of the chilies. I tuck the extra chilies and sauce in a snack-sized zipper lock bag and store it in the freezer for when I make shrimp with chipotle and orange.

Serves 4

Ingredients

4 boneless chicken breasts, skin removed
salt and freshly ground pepper to taste
1 cup dry white wine
4 chipotle chilies in adobo, minced
1/2 cup freshly squeezed lime juice

Salsa
1 cup of fresh mango diced small
1/2 cup of jicama or cucumber, peeled, diced
1/4 cup red onion, minced
1/4 cup fresh lime juice
2 tablespoons cilantro, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

In a blender or mini processor, purée the chipotle chilies, wine, lime juice. In a zipper loc bag, add the chipotle mixture and the chicken. Refrigerate 2-3 hours or preferably overnight. Prepare the salsa. In a medium bowl, combine all the salsa ingredients, and stir to combine.

Remove chicken from marinade and wipe off excess marinade. Season both sides with salt and pepper. Grease a grill or large skillet with the canola oil, and pre-heat on high. For an outdoor grill, cook both sides of the chicken (about 20-25 minutes), until the center is no longer pink when pierced with a knife.

If you are using a skillet, cook the chicken on both sides about 4-5 minutes, then place in a preheated 350 degree oven. Bake an additional 15 minutes until the chicken is cooked through and no longer pink in the center. Rest the chicken 5 minutes before serving with the salsa.

Download Recipe