Serrano Chile-Rubbed Grilled Chicken

Printed from Jenn's Food Journey, adapted from The Food Network
- Serves 2 -


2 boneless, skinless chicken breasts
6 oz beer (I used Bud Light)
1/4 cup apple cider vinegar
For the Spice Rub -
1 garlic clove
1 Tablespoon fresh oregano
1 Tablespoon extra-virgin olive oil
1 serrano chile (remove seeds for less heat)
1/2 teaspoon cumin seeds
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon pepper
For the Jalapeno Cream Sauce -
2 roughly chopped jalapenos (seeds removed for less heat)
1/4 cup cilantro
1/4 cup mayonnaise
1/4 teaspoon garlic powder
2 teaspoons lime juice
2 teaspoons olive oil

Marinate the chicken - Put the chicken in a resealable plastic bag with the beer and the vinegar. Seal and refrigerate for 2 hours.

Make the spice rub - Pulse all ingredients in a mini food processor to make a paste.

Make the jalapeno cream sauce - In a food processor, puree all ingredients. Season with salt to taste. Cover and place in refrigerator until ready to use.

Remove the chicken from the marinade and pat dry with a paper towel. Rub the spice mixture all over both sides of the chicken. Cover and place in refrigerator for 1 hour.

Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes. Serve with sauce and enjoy!