Chicken breast: Two
Vegetable oil: 10 ml
Lime juice: Five ml
Chopped cilantro: 10 gm
Minced garlic:Five gm
Minced jalapenos: 10 gm
Chilli powder:10 gm
Cumin seed powder: Five gm
Salt and pepper: To taste
For chilli butter:
Saltless butter: 50gm
Cumin seed and chilli powder: Five gm each
Paprika and chopped garlic: Five gm each
Chopped oregano: Two gm
Tobacco and Worcestershire sauce: Five ml each
Work on the butter with the hand or with a paddle attachment until it gets soft. Add the remaining ingredients and blend well. Adjust the seasoning with salt and pepper.
The compound butter is ready for use now. It may be rolled into a log or piped into shapes and chilled for use later.
Trim the chicken and remove bone and skins, if desired. Combine the marinade ingredients and pour over the chicken evenly. Marinate in a refrigerator for four hours or overnight. Remove the chicken from the marinade before grilling and allow any excess to drain away before placing.
Place the chicken presentation side down first on the grill. Grill undisturbed for three minutes. Turn the chicken over and complete cooking until done, about 3 to 4 min (170 degree F / 75 degree F for breast meat). Top each portion with a slice of the chilli butter, heat under a boiler or salamander until the butter begins to melt. Serve at once.
Chef V.Kesava Kumar started his career with Chola Sheraton and moved on to the Taj Connemara in Chennai. He has also worked for several years abroad. He was with Dusit Dubai Hotel in Dubai and Al Raha Beach Hotel in Abu Dhabi and was also with Fortune Pandiyan Hotel as a sous chef. At present he is the Executive Chef with Hotel JC Residency in Madurai.
Keywords: chicken recipe