Barbecued Chicken with Chipotle Chantilly Sauce is a modern American recipe for a classic dish of chicken breasts in an orange marmalade that are cooked on a barbecue and served with a butter mayonnaise flavoured with chillies and lightened with whipped cream. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Chicken with Chipotle Chantilly Sauce.
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Ingredients:
12 chicken portions, skins removed
juice from 3 oranges
60ml olive oil
2 tbsp ground cumin seeds
1/2 tsp salt
For the Chipotle Chantilly Sauce:
4 egg yolks
2 tbsp water
juice of 1/2 lemon
pinch of salt
200g butter, melted
1 chipotle chilli, stem removed and finely minced
120ml whipping cream, whipped to soft peaks
Method:
Arrange the chicken portions in a shallow glass baking dish. Whisk together the orange juice, olive oil, cumin and salt in a bowl. Pour over the chicken and turn to coat. Cover and set aside in the refrigerator to marinate for between 4 and 6 hours, turning the meat occasionally.
When ready to cook, drain the chicken breasts and place on a hot barbecue. Grill, turning frequently, for about 20 minutes, or until the breasts are nicely coloured and cooked through (the juices should run clear when pierced in the thickest part).
For the Chipotle Chantilly Sauce: Place a heat-proof bowl over a pan of simmering water, arranging it so that the bowl does not touch the water. Add the egg yolks, water, lemon juice and salt. Whip constantly until the mixture is thick and creamy then slowly add the melted butter in a slow, steady, stream, beating constantly as you do so. When the butter has been incorporated take off the heat and beat in the chopped chilli then fold in the whipped cream.
