Yield 8-10 Servings
Prep Time 35 Minutes
Total Time 45 Minutes
Honey Ancho Chili Grilled Chicken
- ¼ cup Nate’s 100% Pure Honey
- 2 cloves garlic, diced
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp ancho chili seasoning
- 1 Tbsp ground cumin
- 1 Tbsp salt (can use garlic salt)
- 1 tsp ground black pepper
- Juice from 1 lime
- ½ cup light olive oil
- 5-10 trimmed chicken breasts
Cilantro Rice
- 1 tsp light olive oil
- 1 garlic clove
- 2 cups long grain rice
- Salt to taste
- 3¾ cups water
- ½ cup fresh cilantro, washed and chopped
- Salt to taste
- Squeeze of fresh lime juice
Avocado Crema
- 2 cloves garlic, crushed
- 1 poblano pepper, roasted and peeled
- 1 large handful fresh cilantro
- 1 cup sour cream
- 1 cup heavy cream
- 2 large avocados
- Juice from half a lime
Directions
Honey Ancho Chili Grilled Chicken
In a large bowl, combine the honey, garlic, cilantro, ancho chili seasoning, cumin, salt, pepper, lime juice and olive oil and whisk to combine. Add the chicken breasts, toss to coat and marinate for 30 minutes.
Heat a grill to medium-high and make sure the grates are well cleaned. Grill chicken on each side for about 5-8 minutes or until cooked through. Place on a bed of cilantro rice and pour avocado crema over to serve.
Cilantro Rice
In a large pot set to medium heat, add the olive oil, garlic clove, rice and a generous pinch of salt. Sauté for a couple minutes or until rice is coated with the oil and just begins to toast. Add the water and the cilantro and bring to a boil. Cover with a lid and immediately turn the heat to low. Simmer for 25 minutes.
Turn off the heat and leave covered for 5-10 minutes, then remove the lid, fluff with a fork, remove the garlic and add a squeeze of lime juice before serving.
Avocado Crema
Simply place all ingredients in a blender and blend until smooth.
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