Recipe by McCormick® & Company
"Chef Robert Del Grande, owner and executive chef of Houston's Cafe Annie captures the flair and essence of the Southwest with a combination of cinnamon, chili powder, cocoa and pepper. A spike of lime in the butter drizzle adds refreshing zest."
Watch video tips and tricks
McCormick® Ground Cinnamon
McCormick® Chili Powder
McCormick® Ground Black Pepper
3 1/2 pounds
bone-in chicken parts
fresh lime juice
serrano chile, minced
finely minced white onion
finely chopped fresh cilantro
McCormick® Ground Black Pepper
I used boneless chicken breasts because that's what I had & I cooked these inside on a grill pan. I used a jalapeno instead of a serrano (I have a jalapeno plant but no serrano) but other than that, I made no changes to this recipe. I am sooo glad I didn't! The spices on the chicken are very tasty & you might think you don't need the lime butter sauce...trust me, you want the lime butter! The flavor combo of the spices w/ the butter is fantastic. All it needed was just a sprinkle of sea salt to make it perfect!I served this w/ fresh corn on the cob (nuked it) & the butter was excellent on the corn as well. I also served a cold Balsamic Green Bean Salad but that was sooo the wrong side for this meal. It's a really good salad but the balsamic w/ the lime butter was NOT a good pairing so I put the salad back in the fridge & we'll eat it later.
We disagree with several of the previous reviews. We found the rub to be bland. Not much flavor. The lime butter saved this recipe from being more of a disappointment. We won't use this one again.
This was absolutely delicious, but the name is deceiving. It's not what I'd consider "Southwestern" because it's not at all spicey. Maybe they are thinking of the lime butter....it's really got more of a sweet taste though. Whatever you call it, it's darn good! I highly recommend it.
This was just delicious. The lime butter is what can be spicy, but you can control that with the type of chili pepper you use. I tone it down a bit and use a jalepeno instead of the serrano. Or an anaheim chili makes it mild enough for my most tender-mouthed child.
The rub is tasty but be aware, that it burns very easily (on a medium heat grill). So, by the time the chicken was done, it was very charred. But no matter... we don't eat the skin, so it was discarded anyway leaving a good flavor still on the chicken. Then the lime butter (we used as a dip) made for a very different and delicious dish. The only thing I would change is use only half of the cinnamon, as we thought it was too prominent.
We made this tonight and really enjoyed it!! I made a few changes so that is why I gave it only 4 stars. I made the marinade and put it on the boneless chicken breasts at least 2 hours ahead of time. I think that the cinnamon was a little overpowering so I will cut back to about 1/2 next time. Otherwise the flavors we faboulus. I would NEVER serve without the Lime Butter...NEVER. Make sure when you are grilling the chicken breasts that you season them with salt and pepper...it adds so much to the flavor. When I made te Lime Butter I mixed it with a little lime zest, and about 2 tsp. garlic salt, and I added at least 3 tbsp lime juice. Just before the chicken breasts were done I topped them with the lime butter sauce and basted them for a while. The flavors were fantastic. I would definately make this agian!!! Very so Yummmmmy!!!!!!!!!!
It's been a while since Husband gave a meal a really enthusiastic two thumbs up, but this one was a complete hit. I marinaded boneless skinless chicken breasts all day, and cooked them on the Foreman grill. Served it over plain white rice with a generous pat of the butter. Outstanding! Thank you!
This is an excellent recipe. i first used it in the summer for a barbeque, and then recently made a slight variation to make it a fall dish. I omitted the lime butter altogether, and included sliced apples in the rub/marinade along with the chicken. i arranged the apples on top of the chicken and baked at 350 for about 40 minutes, til the apples were soft and the chicken cooked through. I served it to guests, and it got rave reviews.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Grilled Chicken with Lime Butter
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 276
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!