Chef Robert Del Grande, owner and executive chef of Houston's Cafe Annie captures the flair and essence of the Southwest with a combination of cinnamon, chili powder, cocoa and pepper. A spike of lime in the butter drizzle adds refreshing zest.
20m
PREP TIME
30m
COOK TIME
436
CALORIES
15
INGREDIENTS
Servings: 8
Ingredients
- Southwestern Grilled Chicken
- 1 tablespoon McCormick Gourmet™ Organic Chili Powder
- 1 tablespoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 1/2 pounds bone-in chicken parts
- Lime Butter
- 1/2 cup (1 stick) butter, melted
- 1/4 cup chopped fresh cilantro
- 1 serrano chile, minced
- 2 tablespoons minced white onion
- 1 tablespoon fresh lime juice
- Pinch McCormick Gourmet™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Mix first 8 ingredients in small bowl until well blended. Spread seasoning paste all over chicken with spoon or basting brush
- 2 Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through
- 3 For the Lime Butter, mix all ingredients in small bowl. Drizzle over chicken just before serving or serve separately for dipping
