Generic photo of a cast iron grill pan.


Recipe: Grilled Chicken Breasts With Chipotle Butter

  • Wire services
  • February 20, 2013 - 1:35 PM

Grilled chicken breasts with chipotle butter and orange-avocado salsa √

Serves 6.

Note: For the salsa, keep the dice on the oranges and avocados large and serve a generous portion with the chicken. The result is a refreshing, salad-like side dish. From Meredith Deeds.

2 tbsp. unsalted butter, softened

1 tsp. finely minced canned chipotle in adobo sauce

• 1 1/2 tsp. grated orange zest

• 2 tsp. honey, divided

• 3/4 tsp. salt, divided

• 3 oranges, peeled and diced

• 1 avocado, diced

• 2 tbsp. chopped cilantro

1 serrano chile, finely minced, optional

• 1 tbsp. fresh lime juice

6 (4-oz) skinless, boneless chicken breasts

1/4 tsp. freshly ground black pepper


To prepare the Chipotle-Orange Butter: In a small bowl, combine the butter, chipotle, orange zest, 1 teaspoon honey and 1/4 teaspoon salt. Set aside.

To prepare the Orange-Avocado Salsa: In a medium bowl, combine the diced orange, avocado, cilantro, serrano chile (if using), lime juice, remaining 1 teaspoon honey and 1/4 teaspoon salt. Set aside.

To prepare the chicken: Season chicken on both sides with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Grill the chicken until cooked through but still moist, about 5 to 6 minutes per side.

Serve the chicken with a small dollop of the Chipotle Orange butter on top and a portion of the Orange-Avocado Salsa on the side.

Nutrition information per serving:

Calories 255 Fat 11 g Saturated fat 4 g Sodium 370 mg

Carbohydrates 12 g Calcium 45 mg

Protein 27 g Cholesterol 81 mg Dietary fiber 3 g

Diabetic exchanges per serving: ½ fruit, ½ other carb, 4 lean meat.

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