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Serves 8

8 Each Boneless, Skinless Chicken Breasts
12 Each Ears of Corn, halved
1 Each (12 Oz) Bag Pacakged Salad Mix

Achiote Marinade:
2 Oz Achiote
1 1/2 Tbsp Garlic, chopped
2/3 Cup Tomato Juice
2 Tbsp Chile de Arbol, toasted and ground
1/3 Cup Early Times Whiskey
1 3/4 Cup Lemon Juice
1/3 Cup Salt

Chili Butter:
1 Lb Butter
1/2 Tbsp Red Chilies, toasted and ground fine
1/2 Cup Lime Juice
2 Tbsp Salt

Lemon Dressing:
1/2 Tbsp Salt
1 1/2 Each Shallots
1 Cup Lemon Juice
2 Tspn Sugar
1 Tbsp Black Pepper
1/3 Cup Red Vinegar
1 1/2 Cup Olive Oil
2/3 Cup Extra Virgin Olive Oil

Explore More:

Chicken Achiote, Corn on the Cob with Chili Butter and Mixed Greens with Lemon Dressing

 

Achiote Marinade:
Process achiote, garlic, and tomato juice in robocoupe. Combine mixture with all other ingredients. Marinade chicken breasts overnight. Grill chicken until cooked through.

Chili Butter:
Let butter soften to room temperature. Combine all ingredients in mixer and mix well. Bring corn just to a boil on the stove, then move to grill for a few moments. Remove from heat and cover in chili butter.

Lemon Dressing:
 combine all ingredients except for oils. With a handheld blender on a slow speed, gradually add olive oils.

To Plate:
Chicken and corn next to salad mix and drizzle the greens with lemon dressing.

 

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