Best 7 Lime Grilled Chicken And Polenta With A1 Mole Sauce A1 Recipes

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Are you looking for a tantalizing and savory dish that will tantalize your taste buds? Look no further than the combination of lime grilled chicken, polenta, and A1 mole sauce. This delectable meal is packed with flavor and will leave you craving more. The zesty lime marinade infuses the chicken with a refreshing citrus taste, while the grilled exterior adds a delightful smoky flavor. Polenta, a creamy and comforting dish, balances the flavors of the chicken and sauce perfectly. And the A1 mole sauce, with its rich and earthy flavor, ties everything together, creating an unforgettable culinary experience. Get ready to embark on a flavor journey with this exquisite lime grilled chicken and polenta with A1 mole sauce recipe.

Here are our top 7 tried and tested recipes!

GRILLED CHICKEN MOLE



Grilled Chicken Mole image

Provided by Guy Fieri

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 28

1 cup kosher salt
1 cup light brown sugar
3 cloves garlic, smashed
2 bay leaves
4 pounds bone-in chicken thighs and drumsticks (about 6 of each)
4 pounds bone-in chicken thighs and drumsticks (about 6 of each)
2 tablespoons ancho chile powder
2 tablespoons granulated garlic
2 tablespoons kosher salt
1 1/2 tablespoons ground cumin
1 tablespoon onion powder
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
2 teaspoons canola oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup canned diced tomatoes
3 ounces bittersweet chocolate, chopped
2 tablespoons chopped toasted almonds
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 dried ancho chiles, rehydrated
2 canned chipotle peppers in adobo, with 1 tablespoon of the liquid
1 cup low-sodium chicken stock
1/2 cup currants
Chopped fresh cilantro, for garnish
Lime wedges, for garnish
Steamed white rice, for serving

Steps:

  • For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
  • For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
  • Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
  • For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
  • Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
  • Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.

GRILLED LIME CHICKEN



Grilled Lime Chicken image

A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7

8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 garlic cloves, minced
3 tablespoons chopped fresh dill, divided
1/4 teaspoon pepper

Steps:

  • Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BEER LIME GRILLED CHICKEN



Beer Lime Grilled Chicken image

Grilled chicken with a combination of beer, lime juice and spices. It's just amazing!

Provided by Lauren

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 54m

Yield 4

Number Of Ingredients 7

1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves

Steps:

  • In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 7 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.5 g, Protein 25.2 g, SaturatedFat 0.8 g, Sodium 63.3 mg, Sugar 1.8 g

CILANTRO-LIME GRILLED CHICKEN



Cilantro-Lime Grilled Chicken image

This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.

Provided by muchemwa

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

4 limes, juiced
½ cup chopped fresh cilantro
2 tablespoons garlic salt
2 tablespoons ground black pepper
1 whole whole chicken, cut into 6 pieces

Steps:

  • Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade and shake off excess. Discard remaining marinade.
  • Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g

LIME GRILLED CHICKEN AND POLENTA WITH A.1. MOLE SAUCE #A1



Lime Grilled Chicken and Polenta With A.1. Mole Sauce #A1 image

A.1. Original Sauce Recipe Contest Entry. Grilled chicken that is kissed with lime juice, and served with slices of grilled polenta and avocado. The star of this dish is my delicious smoky, sweet and spicy Mexican mole sauce that features A.1. Original Sauce.

Provided by curlykcook

Categories     Sauces

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 19

6 boneless skinless chicken thighs
2 limes, juice of
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 serrano peppers, seeded and chopped
1 pasilla chile, seeded and chopped
1 tablespoon chili powder
1 teaspoon ground cinnamon
2 teaspoons dried oregano
1 teaspoon ground cumin
1/3 cup A.1. Original Sauce
2 cups tomato sauce, from jar
3/4 cup low sodium chicken broth
1/4 cup chocolate chips
24 ounces of pre-cooked polenta
1 medium avocado

Steps:

  • Marinate chicken in a medium bowl with lime juice, salt and pepper for 1 hour.
  • While chicken is marinating: In a large pan, heat olive oil over medium heat. Add onion, garlic, serrano and pasilla peppers. Saute for 5 minutes.
  • Add chili powder, cinnamon, oregano and cumin. Stir for 1 minute.
  • Add A.1. Original Sauce, tomato sauce and chicken broth to pan. Bring to a boil, and add chocolate chips.
  • Stir well and reduce heat to medium-low. Let sauce simmer for 15 minutes, stirring occasionally.
  • Heat electric grill on High. Spray with non-stick cooking spray. Add chicken thighs (grill in two batches) and close grill. Grill until chicken is fully cooked through, about 15 to 20 minutes.
  • Remove chicken from grill. Slice polenta crosswise into 8 circles. Place polenta slices on grill. Close grill, and cook until golden and brown grill marks appear, about 8 minutes.
  • Plate grilled chicken and polenta slices. Spoon A.1. mole sauce over. Top with slices of avocado.

GRILLED CARIBBEAN LIME CHICKEN



Grilled Caribbean Lime Chicken image

With its amazing tropical salsa, this entree is a showstopper. Add leftover salsa to quesadillas, pork tenderloin or serve it with tortilla chips. Mary Shivers - Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup lime juice
1/4 cup olive oil
4 garlic cloves, minced
2 teaspoons Greek seasoning
8 boneless skinless chicken breast halves (6 ounces each)
SALSA:
2 large tomatoes, seeded and chopped
1 cup diced fresh pineapple
2/3 cup cubed avocado
2 green onions, thinly sliced
1 tablespoon lime juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

KICK IT UP GRILLED CHICKEN #A1



Kick It up Grilled Chicken #A1 image

Make and share this Kick It up Grilled Chicken #A1 recipe from Food.com.

Provided by AtHomeCreative

Categories     Sauces

Time 1h49m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb chicken thigh
1 lb chicken leg
1/2 cup mayonnaise
3 tablespoons A.1. Original Sauce
1 tablespoon prepared mustard
1 teaspoon seasoning salt

Steps:

  • Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl.
  • Add chicken, make sure the chicken is covered in the sauce.
  • Place marinated chicken in the fridge for at least one hour.
  • Heat grill to 325.
  • Place your chicken thighs on the grill.
  • Close the grill.
  • For optimal grilling make sure not to open the grill to much.
  • After 20 minutes flip the chicken let it cook for a additional 20.
  • minutes again only checking on it sparingly.
  • If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches.
  • middle chicken will make you sick. And always make sure that the piece of chicken that is checked was.
  • a piece from the outer edges not the middle as the grill heat (in some cases) likes to neglect the.
  • food from the outer edges.
  • Enjoy with a fresh Spinach, tomato and avocado salad!

Tips:

  • To achieve the best flavor, marinate the chicken for at least 30 minutes before grilling.
  • For a smokier flavor, grill the chicken over charcoal or wood chips.
  • If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
  • To make the polenta creamier, use milk or cream instead of water.
  • If you don't have A1 mole sauce, you can use another type of mole sauce or enchilada sauce.
  • Garnish the chicken and polenta with fresh cilantro and cotija cheese before serving.

Conclusion:

This lime grilled chicken and polenta with A1 mole sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is flavorful and juicy, the polenta is creamy and cheesy, and the mole sauce adds a rich and complex flavor. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.

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