Frantic Home Cook – Home cooking, Recipes, Healthy, Frugal

I love the Food Network.   It’s totally an American thing.  Only in America could a red-headed, freckled Irish Opie-lookalike like Bobby Flay be known for appearing on TV  as an expert in spicy Tex-Mex cooking.

Hence I had to try this recipe of his.  But I modified it a little.  Because, after all, my rigorous food training and experience (1 year at Little Caesar’s in college) makes me qualified to modify a recipe that a chef has tweaked  to perfection.

I changed it enough that I’m almost afraid to call it Churrascarita but I love saying that too much to change it.  And oooh, baby, this stuff was spicy and sweet and really, really good.  I imagine this sauce would be great on just about anything grilled like fish or veggies.   In fact, I think I may whip up a batch and keep it in the fridge.

Francie’s version of Bobby Flay’s Chicken Churrascaritas

4-6 boneless skinless chicken breasts
2 tablespoons fresh ground ginger
1/2 cup brown sugar
3/4 cup frozen orange juice concentrate
1-2 canned chipotle peppers plus 1 tablespoon of the “juice”
1 cup honey
2 TB. soy sauce
1/2 cup lime juice

Put the ginger, brown  sugar, orange juice concentrate, 1 chipotle pepper plus that “juice”, honey, soy sauce and lime juice. Puree until smooth. Pour all but 1/2 cup of the glaze over chicken breasts and marinate for 1 hour in the fridge.

Grill the breasts over medium-high heat for about 5 minutes per side, brushing with reserved glaze occasionally.

And if you want his recipe, it’s here:

http://www.bluemesagrill.com/recipes/archived-recipes/chicken-churrascaritasR/