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Add a photoServings: 4
Ingredients
- 4 med boneless skinless chicken, breasts
- 2 med dry New Mexico chili, soaked for 15 min in hot water
- 3 clv garlic, chopped
- 1/2 tsp grnd coriander, seed
- 3/4 tsp grnd cumin, seed
- 1/4 tsp grnd caraway seeds
- 1 tsp honey
- 1/4 c. extra virgin extra virgin olive oil
- 1/4 c. fresh minced mint
Directions
- Preheat grill to high.
- Drain chiles well and chop. Combine with garlic, spices, honey and extra virgin olive oil in food processor. Pulse till smooth. Add in the mint and pulse to combine.
- Rub salted chicken with paste brushing lightly. Don't use too much paste or possibly chicken will be too spicy. Extra paste can be served on the side to increase heat. Cover and save any leftover paste in fridge for later use.
- Grill chicken 6-7 min per side, depending on size till hard and juices no longer run pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 126 | 69% |
| Total Fat 14.25g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 32mg | 1% |
| Potassium 149mg | 4% |
| Total Carbs 2.66g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.48g | 1% |
| Protein 10.99g | 18% |
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