Grilled Chicken With Chipotle Chantilly Sauce Recipe

 
      Yield: 10 Servings
 
      5    whole chicken breasts
      1    skinned and,Boned
      1    juice from 3 oranges
    1/4 c  olive oil
      2 T  cumin,Ground
    1/2 t  salt
      1    chipotle chantilly sauce
  CHIPOTLE CHANTILLY SAUCE  =======
      4    egg yolks
      2 T  water
      1    juice of 1/2 lemon
      1    dash salt
      1 c  butter (or margarine),Melted
      1    chipotle chile,stemmed,
      1    seeded,finely minced
    1/2 c  whipping cream,whipped to
      1    soft peaks

Arrange chicken peices in large shallow glass baking dish. Combine
orange juice, olive oil, cumin and salt, blending well. Pour orange
juice mixture over chicken breasts, turning to coat well. Cover and
marinate 4 to 6 hours or overnight.
Grill chicken breasts over mesquite coals or broil in oven 15 to 20
minutes or until cooked, turning once.

To serve, split breasts in halves and serve topped with Chipotle
Chantilly Sauce. Serve remaining sauce on side, if desired.

Chipotle Chantilly Sauce:
Whip yolks, water, lemon juice and salt in top of double boiler
over very hot water. Slowly add butter in steady stream while
continuing to whip yolk mixture.

Whip in chile, then fold in whipped cream. Serve warm. Makes about
2 1/2    cups.

Grilled Chicken With Creamy Herb Sauce
 
      Yield: 4 Servings
 
      4    chicken breasts cooking
           -sauce
    1/4 c  mayonnaise
    1/4 c  sour cream (or plain nonfat)
           -yogurt
    1/2 T  brown mustard
    1/3 c  green onion,Minced
      1 t  worcestershire sauce
      1 T  lemon (or lime) juice
      2 t  basil,Dried
    1/4 t  cayenne pepper (or less)
    1/4 t  salt

Mix sauce ingredients.

Make a sauce for the table using a small amount of cooking sauce (3
tablespoon ?) mixed with 1 tablespoon sour cream or yogurt and 1/2
teaspoon paprika.

Coat chicken with remainder of cooking sauce.

Grill over moderately hot fire for 12 to 15 minutes, turning every 3
minutes.

Serve with the table sauce. serves 4

Grilled Chicken With Hazelnut Butter
 
      Yield: 6 Servings
 
      6    chicken breast halves withou
      1    melted butter,as needed
      1    garnish,fresh tarragon (or
           -p)
      1    hazelnut butter
      8 oz butter,divided
    1/4 c  hazelnuts,dry-roasted,skin
    1/4 c  parmesan cheese
      1    lemon,zested
      2 t  fresh tarragon,chopped
      1    salt and pepper,to taste

Recipe by: Lance Dean Velasquez, Moose's, San Francisco To grill
chicken: rub with melted butter and grill. To make hazelnut butter,
combine ingredients and blend until smooth. Roll into cylinder and
chill. Top chicken with 2 slices of hazelnut butter. Serve with
roasted new potatoes, grilled portabello mushrooms and sauteed
escarole.

Grilled Chicken With Jerk Seasoning
 
      Yield: 8 Servings
 
      2 bn green onion --,Chopped
    1/3 c  red wine vinegar
      2 T  vegetable oil
      2 T  soy sauce,low sodium
      2 T  allspice berries -- whole
      2    jalapeno peppers,canned --
      1    cut in half
      2 t  salt
      1 t  pepper
      1 t  cinnamon,Ground
    1/4 t  nutmeg,Ground
      8 lg boneless skinless chicken
      1    breast halves

Coursely puree first 10 ingredients in processor. Pour puree into
large bowl.  Add chicken breasts; turn to coat. Cover and refrigerate
at least 3 hours or overnight, turning occasionally.

Prepare barbecue grill (medium heat).  Remove chicken from marinade.

Grill chicken until cooked through, turning occasionally, about 20
minutes. Transfer to plates and serve.