Last night's dinner came courtesy of "Grill It! Recipes, Techniques, Tools," a great BBQ cookbook with lots of how-to tips. This is our recipe based on the one from the book since we didn't have or couldn't find all the ingredients called for.
The chicken:
4 skinless, boneless chicken breasts (10-12 oz each
2 t mustard powder (or more)
4 red Fresno chiles, stemmed (or something spicier than a jalapeno)
1 T minced ginger
1 T curry powder
1/4 C roughly chopped scallions, white and green parts
Kosher salt and freshly cracked pepper
Put mustard through salt and pepper in a blender or food processor and puree. Pour over chicken and marinate for about an hour, turning to make sure chicken is all coated.
While that is marinating make the sour orange sauce (mojo)
1 C orange juice
1/3 C distilled white vinegar (we used white wine vinegar)
1/3 C olive oil
2 T dried or fresh oregano
1 T garlic
Kosher salt and pepper to taste
Combine all ingredients in a bowl and set aside. We thought the mojo was too watery so try less juice and oil, but play with it to see what you like.
To cook put the chicken on the grill about 7-9 minutes per side until done.
Arrange the chicken breasts on a platter and spoon the mojo over them. Place extra mojo on the table for people to add as they wish. Served with the simple coleslaw-another post coming soon!
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