Grilled Chicken Breasts in Adobo Sauce
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3
dried ancho chiles, stems and seeds removed
3
dried guajillo chiles, stems and seeds removed
1
teaspoon chicken bouillon granules
6
boneless skinless chicken breasts
Fresh thyme sprigs, if desired
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1
In medium bowl, place chiles and water; let stand about 15 minutes until softened. (Do not drain.)
2
In blender, place chiles and water. Add vinegar, bouillon granules and salt. Cover; blend on high speed about 1 minute or until smooth. Pour chile mixture in shallow glass or plastic dish or resealable food-storage plastic bag. Add chicken, turning to coat. Cover dish or seal bag; refrigerate, at least 4 hours but no longer than 24 hours to marinate.
3
Heat gas or charcoal grill. When grill is heated, carefully oil grill rack. Remove chicken from marinade; discard marinade. Place chicken on grill. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with thyme sprigs.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 45
% Daily Value
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 410mg
- 17%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 4g
- Protein
- 28g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
- 2009 © and ®/™ of General Mills
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