Ancho Chili And Lime Marinade Recipes

ANCHO CHILI AND LIME MARINADE

Steps:

• In a medium bowl, combine all ingredients except oil; stir well.
• Slowly add oil while whisking to emulsify.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILE SAUCE

Steps:

• Combine the lime juice, soy sauce, oil, sugar, herbs, garlic, chili powder, and cayenne in a medium bowl; whisk to blend. Place the chicken in a 13 by 9-inch glass baking dish 2 inches deep. Pour the marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare a grill to medium-high heat. Remove the chicken from the marinade and grill until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken piece; cover the grill and cook until the cheese melts, about 2 minutes. Transfer the chicken to plates. Serve with Ancho Chile Sauce.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

ANCHO CHILI SAUCE

Steps:

• Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
• Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)

ANCHO CHILE SAUCE

Steps:

• Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• * Available at many supermarkets and at specialty foods stores and Latin markets.

ANCHO CHILE MARINADE

Steps:

• Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
• Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
• Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Steps:

• For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
• Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
• Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).