Friday, June 13, 2008

Stuffed Adobo Chicken with Mango reduction

Grilled Stuffed Adobo Chicken with a Mango Reduction Sauce

8 Boneless Chicken thighs (skin removed) and pounded flat
½ C Chili powder
½ C Adobo Seasoning
¼ C Cumin Powder
S & P Pinch each
4 TBS Olive Oil
6 oz of herbed goat cheese

For the Sauce
3 – 12 oz cans of Mango Nectar
1 C white wine
Juice of 3 limes and 1 lemon
3 TBS Honey
1 Tsp finely chopped JalapeƱo Pepper
S & P to taste

Heat Grill on high heat

Start with the sauce first, it will take a while to reduce. In a blender put the mango nectar, wine, juice from the limes and lemon, honey, Jalapeno pepper and S&P. Blend well and then put in a sauce pan. Heat to a boil and reduce heat to a simmer uncovered. Sauce will thicken as it reduces. You want to consistency of a thin gravy. Strain before serving

For the Chicken

In a small mixing bowl add the chili powder, adobo seasoning, cumin, S & P and Olive oil and mix well making a paste consistency. Lay each thigh on a cutting board flat and brush the inside with some of the mixture. Place a small spoonful ( about ¾ of an oz) of the cheese and roll up the thigh. Tie off each end of the thigh with kitchen string. Brush the outside of the thigh liberally with the mixture and set aside. Repeat with the rest of the thighs.

Oil the grill grates with a paper towel and place the thighs on the grill. Cover and reduce heat to medium turning regularly so not to burn but just browned nicely. Cook until thighs register to 165 degrees with a thermometer and take off the grill. Let rest for ten minutes covered with foil. Place with the Mango reduction and serve.