Freshly-picked, just for your menu! Inspired by Chef Mikel Anthony, for serving on a wooden plate or platter with a garlic puree, this featured chicken addition is seasoned and pan-seared with McCormick Culinary® Sea Salt, Mediterranean Fine Grind, McCormick Culinary® Black Pepper, Ground and McCormick® Grill Mates® Mojito Lime Seasoning. For that extra seasonal touch, serve with a garnish of green and red strawberries and fresh jalapeños.
Ingredients
Servings
Mojito Lime Chicken | Serves 4
- 4 eaches Chicken Breast, Frenched
- 1 tbsp Grill Mates ® Mojito Lime Seasoning
- 1 each Chile Liime
- 1 tsp McCormick Culinary ® Ancho Chile Pepper, Ground
- 1 tbsp Lime Juice , freshly squeezed
- 1 tbsp Vegetable Oil
Strawberry Salad | Serves 4
- 3 eaches Green Strawberries, quartered
- 3 eaches Red Strawberries, quartered
- 2 tbsps Jalapeno, very thinly sliced
- 2 tbsps White Balsamic Vinegar
- 2 tbsps Water
- 2 tbsps Granulated Sugar
- 1 tsp McCormick Culinary ® Black Pepper, Pure Ground
- 1 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
Garlic Puree | Serves 4
- 1 cup Cilantro Leaves, chopped
- 2 tbsps Lime Juice, freshly squeezed
- 1/4 tsp French's Worcestershire
- 2 cloves Garlic
- 1 cup Scallions
- 1/4 tsp McCormick Culinary ® Cumin, Ground
- 1/2 tsp McCormick Culinary ® Black Pepper, Pure Ground
- 1 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
- 1/2 cup Olive Oil
Procedure
For the Garlic Puree:
- Combine all ingredients except oil in a blender and blend on high. Slowly drizzle in olive oil. Set aside.
For the Strawberry Salad:
- Combine vinegar, water, sugar, salt, and pepper in a small sauce pan and bring to a boil, stirring until sugar has dissolved.
- Pour over green strawberries and let sit until mixture has cooled.
- Add red strawberries and jalapenos just before service to prevent them from becoming too macerated.
For the Mojito Lime Chicken:
- Season chicken with Mojito Lime Seasoning, ancho, and lime juice in a medium bowl and toss to combine.
- Heat oil in a large skillet over medium high heat.
- Sear chicken breasts skin side down until skin is crisp. Finish in oven until chicken reaches an internal temperature of 165°F.
- Let chicken rest. Slice on a bias for serving.
For Plating & Serving:
- Plate garlic puree down first, then chicken and garnish with the strawberry salad.
- Recipe type: Tapas
- Cuisine: North American
