My friend Starr blogged about Southwestern Grilled Chicken, one of her favorite recipes. I finally decided it was time to try it. I was excited about it because the seasoning was a combination of chili powder, cinnamon, brown sugar, and cocoa with balsamic vinegar – and I love trying recipes with cocoa. I ended up using straight-up chili powder (cayenne) in it rather than a (Mexican-style) chili powder blend – oops! I mixed the spices, vinegar, and oil together, brushed it on three chicken breasts, and broiled them.
I don’t like butter, so I blended the cilantro, onion, serrano pepper, and lime juice with a few tablespoons of olive oil. For some reason I forgot to add salt, but this was decent enough otherwise.
Since I used plain old hot chili powder, the chicken was pretty spicy. I should have used half as much pure chili powder, and I wonder how it would have been with the chili powder mix. We liked this otherwise. The vinegar, brown sugar, and spices resemble a mole-inspired barbeque (which I love). This was incredibly easy and quick to make. The leftover chicken is also very good on quesadillas (according to Alex). The sauce that I put together was just okay. I’ll definitely make the chicken again sometime.