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
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
Ingredients 8 Servings
- 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
NUTRITION INFORMATION
(per Serving)
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