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butter garlic ancho chili powder hot sauce honey salt chicken breasts ground cumin canola oil heavy cream Creme Fraiche parsley blue cheese
Viewed: 50 - Published at: 9 years agoIngredients
- 1 stick unsalted butter
- 2 cloves garlic, chopped
- 8 teaspoons plus 2 tablespoons ancho chili powder
- 1/2 cup hot sauce (recommended: Frank's)
- 2 tablespoons honey
- Salt and freshly ground black pepper
- 4 French-cut chicken breasts
- 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
- Canola oil
- 1/2 cup heavy cream
- 1/2 cup creme fraiche
- 1/4 cup chopped parsley, plus some whole leaves for garnish
- 1 cup crumbled blue cheese (recommended: Cabrales)
Method
- Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat.
- Melt butter in medium saucepan over medium heat.
- Add the garlic and cook for 1 minute.
- Whisk in the 2 tablespoons ancho powder and heat for 10 seconds.
- Stir in hot sauce and honey and season with salt and pepper.
- Remove about 1/4 cup for garnish, and keep both portions warm.
- Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper.
- Drizzle canola oil over the both sides.
- Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
- Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze.
- Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
- Whisk together the heavy cream and creme fraiche in a medium bowl.
- Stir in the parsley and blue cheese and season with salt and pepper.
- When chicken is done, remove from the grill and spoon blue cheese sauce over each piece.
- Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
- Serve with Jicama and Watermelon Salad.
