Grilled Chipotle Honey-Glazed Chicken Nachos |
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Prep Time: 540 Minutes Cook Time: 20 Minutes |
Ready In: 560 Minutes Servings: 8 |
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Bobby Flay can cook! A real family treat that's worthy of the effort. Ingredients:
8 boneless skinless chicken thighs |
1/2 cup lime juice |
1/2 cup light olive oil |
2 tablespoons dried ancho chile powder |
2 tablespoons worcestershire sauce |
1 tablespoon ground cumin |
1 tablespoon minced garlic |
2 teaspoons black pepper |
1 cup honey |
1/4 cup canola oil |
4 tablespoons dried ancho chile powder |
2 -3 tablespoons pureed canned chipotle chiles in adobo |
2 tablespoons dijon mustard |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
2 teaspoons spanish paprika |
kosher salt & freshly ground black pepper |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
2 -2 1/2 cups whole milk, heated (do not boil) |
16 ounces monterey jack cheese, grated |
salt & freshly ground black pepper |
1 pinch freshly grated nutmeg |
3 ripe hass avocadoes, peeled, pitted and diced |
1 serrano peppers (or more to taste) or 1 jalapeno chile, finely diced (or more to taste) |
1/2 small red onion, finely diced |
2 limes, juice of |
2 tablespoons canola oil |
2 teaspoons honey |
salt & freshly ground black pepper |
1/4 cup finely chopped fresh cilantro |
8 jalapeno chiles |
canola oil, for brushing |
blue corn tortilla chips, for serving |
monterey jack cheese sauce, recipe follows |
avocado relish, recipe follows |
charred jalapeno, recipe follows |
Directions:
1. For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
2. For the chipotle honey sauce: Whisk together the honey, canola oil, ancho chile powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside.
3. Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken.
4. Layer the tortilla chips, top with sauce, chicken, relish and jalapenos.
5. To Make Monterey Jack Cheese Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes.
6. Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside.
7. To Make Avocado Relish: Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined.
8. To Char the Jalapenos: Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.
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