Episode 10 - Chipotle Grilled Chicken
Chipotle Grilled Chicken
With their sweet, smoky heat, chipotle peppers in adobo sauce are a new staple in my
Prep time 15 mins + marinating
Cook time 5 mins + resting
• 4-6 chicken breasts
• 3 tsp chipotle peppers in adobo sauce
• 2 tbsp neutral oil
• ¼ cup lemon juice
• salt and ground black pepper, to taste
• green part of 1 spring onion, angle sliced
• a handful of coriander leaves
• lemon wedges
Butterfly the chicken breasts by slicing on an angle almost all the way through the middle and then opening out. Place between two sheets of baking paper and whack with a rolling pin to flatten out to 2cm thickness. Finely chop or pur.e chipotle peppers in their sauce and combine in a large bowl with oil, lemon juice, salt and pepper. Add chicken, stir to coat and allow to marinate for at least 30 minutes or up to 24 hours in the fridge.
When ready to cook, heat a barbecue hotplate or frypan over medium heat and cook chicken until it feels firm when pressed and there is no sign of pinkness in the middle (about 2-3 minutes each side). You may need to do this in batches so you don’t overcrowd the pan. Transfer cooked chicken to a plate, cover with baking paper and a clean teatowel and allow to rest for 5-10 minutes. To serve, angle slice chicken thinly, sprinkle with coriander and spring onions and garnish with lemon.
This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com