Wednesday, July 27, 2011

Bobby Flays Mesa Hot Sauce Marinated Chicken

This was a tasty recipe, but was WAY too spicy. See my notes--we will make this again, but with less spice.
Bobby Flays Mesa Hot Sauce Marinated Chicken

1 cup red wine vinegar
3 Tablespoons chipotle puree (to make chipotle puree, place 1 can of chipotle peppers in adobo sauce in a food processor and pulse until pureed)*******
1 1/2 Tablespoons Dijon mustard
2 Tablespoons honey
1 teaspoon salt
4 boneless, skinless chicken breasts

In a saucepan, combine the vinegar, chipotle, Dijon, honey, and salt over medium heat. Bring to a boil. Reduce heat to simmer and allow the sauce to thicken just a bit; stirring occasionally, for about 5-10 minutes. Remove from heat and allow to cool. Reserve half of the cooled sauce. Place the chicken in a resealable bag or a shallow dish and pour half of the sauce over the chicken. Allow to marinate in the refrigerator for 4 hours.

Preheat grill to 375 degrees F. Oil the grill grates. Remove chicken from bag and discard marinade. Place the chicken directly over the fire and grill about 8-10 minutes per side or until the internal temperature registers 165 degrees F. **Optional - baste the chicken, while it's grilling, with half of the reserved sauce. Remove from grill and allow to rest for a few minutes before cutting into it. Serve with any remaining sauce and enjoy

******We used 2 T and this was WAY too spicy.  I would try 1 T or 3 tsp next time or even less!  Very good flavor.


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