Happyyyy Thursday y’all!! Every time it gets close to the weekend I think about grilling recipes. I’m not sure why since we haven’t fired up the grill yet this summer, but it just seems like the thing to be doing on summer weekends. I know J wants to, he’s mentioned it a few times, but it just hasn’t worked out so far. I really wish we could’ve made these on the grill, but J wasn’t home and I didn’t feel like venturing out to tackle the grill on my own.
Southwestern Grilled Chicken with Lime Butter
- 1 Tbsp chili powder
- 1 Tbsp ground cinnamon
- 1 Tbsp brown sugar
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon coarse black pepper
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 3½ lbs bone-in chicken parts
- ¼ cup chopped fresh cilantro
- ½ cup (1 stick) butter, melted
- 1 serrano chile, minced
- 3 cloves garlic, minced
- 1 Tbsp fresh lime juice
- zest of 1 lime
- pinch coarse black pepper
- Mix the chili powder, cinnamon, brown sugar, cocoa powder, salt, pepper, olive oil, and balsamic vinegar together in a small bowl until well blended.
- Use a basting brush to spread the mixture over the tops of the chicken pieces.
- Preheat your grill or grill pan over medium heat, and cook the chicken for about 30-45 minutes, or until cooked through, flipping about half-way through.**
- When the chicken is done, combine the cilantro, butter, serrano, onion, lime juice, and pepper in a small bowl. Spoon over the chicken before serving. And omgah! Amazing!
**Note: I cooked mine in a grill pan and the side with the paste on it needs to be watched closely as the paste mixture will burn if left too long. Cook longer on the bottom side than the top to avoid burning and/or move to a 350 degree oven to finish cooking. It took me about 45 minutes total between the grill pan and oven to cook the chicken through.