We
have talked before about how much fun we are having using our new Dark
Chocolate Balsamic in savory recipes.
Here is one more that follows the Mexican mole route – a fabulous combo
of chocolate and chilies. This recipe is
quite easy, and we have left it free-form – you can do your own proportioning!
- your favorite cut of chicken, or a split Cornish game hen
- chipotle chili powder (to taste)
- garlic salt (to taste)
- Pastamoré Dark Chocolate Balsamic Vinegar
Rub your favorite cut of chicken or split Cornish game hen
with chipotle chili powder. Use to your
taste, the more you put on the spicier you will make the chicken. Sprinkle with garlic salt.
Grill on medium low heat and cook until the chicken is
about 80% done. Remove from direct heat
and place on indirect heat or the upper rack.
Baste generously with Pastamoré Dark Chocolate Balsamic Vinegar. Turn after a couple of minutes and baste
again. Do this a couple of times on each
side until chicken is done. Baste one
last time on plate before serving.
Remember, balsamic vinegar can burn if the heat is too hot –
so be sure and keep on eye on your dinner!
