Spiced Tamarind Grilled Chicken with Key Lime Rice 8 portions Susan Walter / Chef

Ingredients for the Spiced Tamarind Grilled Chicken:

• 2 1/2 cups The Perfect Purée Tamarind Puree, thawed
• 1 cup The Perfect Purée Key Lime Concentrate, thawed
• 3 tbsp. The Perfect Purée Orange Zest, thawed
• 2 tbsp. Canola oil
• 6 Shallots, minced
• 6 Cloves garlic, minced
• 1 1/2 Jalapeno, seeded and finely chopped
• 1 1/4 tsp. Salt
• 8 Boneless, skin-on chicken breasts

Method for the Spiced Tamarind Grilled Chicken:

1. Whisk together Tamarind Puree, Key Lime Concentrate, Orange Zest, oil, shallots, garlic, jalapeno, and salt.
2. Pour half the mixture over the chicken breasts and marinate for 2-6 hours.
3. Heat the remaining sauce in a small saucepan for about 15 minutes. Reserve to meld flavors, about 20 minutes. Strain and reheat at serving time. Drizzle over chicken.
4. Remove chicken from marinade and grill for approximately 20 minutes until cooked to 160°F. (Well done, but not dry.)

Ingredients for the Key Lime Rice:

• 2 tbsp. The Perfect Purée Key Lime Concentrate, thawed
• 1/2 small onion, minced
• 3 cloves garlic, minced
• 1/4 cup red bell pepper, minced
• 1 tbsp. canola oil
• 1 1/2 cups rice
• 4 cups water or chicken broth
• 2 tsp. salt

Method for the Key Lime Rice:

1. Saute onion, garlic, and red bell peppers in a saucepan in the canola oil until softened.
2. Add the rice, Key Lime Concentrate, water, and salt. Stir once to combine, cover and cook over low heat until done about 18 minutes.

Ingredients for the Corn Salsa:

• 1 1/2 tbsp. The Perfect Purée Key Lime Concentrate, thawed
• 3 ears of corn, kernels removed from the cob, blanched for 2 minutes in boiling water and drained
• 2 tbsp. cilantro, minced
• 2 tbsp. canola oil
• 1 1/2 tsp. white wine vinegar
• 2 small shallots, minced
• 2 cloves garlic, minced
• 1 1/2 tsp. salt
• 1 tsp. black pepper

Method for the Corn Salsa:

1. Mix all ingredients. Reserve for 30 minutes.

Ingredients for the Tomato Salsa:

• 2 tsp. The Perfect Purée Key Lime Concentrate, thawed
• 2 tomatoes, diced
• 3 tbsp. cilantro, minced
• 2 tbsp. canola oil
• 2 tsp. white wine vinegar
• 2 small shallots, minced
• 2 cloves garlic, minced
• 1 1/2 tsp. salt
• 1 tsp. black pepper

Method for the Tomato Salsa:

1. Mix all ingredients. Reserve for 30 minutes.

Ingredients for the Tomatillo Salsa:

• 2 tbsp. The Perfect Purée Key Lime Concentrate, thawed
• 6 small tomatillos, husk removed, washed, cut into small dices
• 2 tsp. cilantro, minced
• 1 1/2 tbsp. canola oil
• 1 1/2 tsp. white wine vinegar
• 2 small shallots, minced
• 1 jalapeno, minced
• 2 cloves garlic, minced
• 1 1/2 tsp. salt
• 1 tsp. black pepper

Method for the Tomatillo Salsa:

1. Mix all ingredients. Reserve for 30 minutes.

Assembly:

1. Serve Key Lime rice next to grilled chicken. Drizzle sauce over chicken and serve next to salsas.