Sometimes, (and please don’t tell me I’m the only one this happens to) while in the process of preparing a new recipe, you are struck by the sudden realization that this could end disastrously.
Well….maybe disastrous is a poor choice of words….
Let’s go with it this way – it could end with dinner being completely inedible.
Which would suck.
That’s the feeling I had last night as I made the sauce for this chicken. The peppers were exceptionally pungent (read – burning hot) and therefore I was quite fearful that the end result would be much too spicy for our palates. So I wisely decided to grill the chicken by itself (and have barbecue sauce ready as the backup plan) — but much to my utter surprise, the sauce not overly spicy AND it was simply outstanding. It was incredibly flavorful and had just the right amount of heat.
In fact, I think this would be perfect with pork chops, or steak ….. or even drizzled over toasted bread and sprinkled with cheese.
You know me and my love of cheese……
Grilled Chicken with Board Sauce – adapted from bon appetit – June 2013
1 dried guajillo or New Mexico chile
3/4 cup chopped fresh cilantro
1/4 cup chopped fresh oregano
Juice of one lime
1/4 cup olive oil plus more for grill
Freshly ground pepper
4-boneless skinless chicken breast halves
Lime wedges (for serving)