Roasted Orange and Chipotle Chili Sauce

Ingredients Weight Measure
Olive oil 2 Tbsp.
Garlic, minced 1-1/2 Tbsp.
Onions 2 Tbsp.
Roasted orange, peeled, cut in 1/4s 2 ea.
Anise broth 1/2 cup
Roasted tomato puree 1/3 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Chili powder 1 tsp.
Chicken broth 2 cups
Salt to taste
Masa corn flour 1 Tbsp.
Cocoa powder 2 cups

Santa Clara Grilled Chicken

Ingredients Weight Measure
Lime juice 2-1/3 Tbsp.
Garlic, fresh, minced 2 Tbsp.
Salt 2 tsp.
Black pepper 3/4 tsp.
Olive oil 2 oz.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Roasted Orange and Chipotle Chili Sauce 2 Tbsp.
Cilantro 1/4 cup
Chicken breasts, skinless, boneless 2-1/2 lbs.


  1. For the Roasted Orange and Chipotle Chili Sauce, heat olive oil in saucepan and add garlic and onions; sauté until golden brown. Add roasted orange 1/4s. Sauté 2 to 3 minutes; then add remaining ingredients (except corn flour and cocoa powder). Allow to simmer on low heat and reduce by 1/3. When done, strain into saucepan. Bring to a slow boil and add flour and cocoa powder, whipping well. Simmer for 2 minutes more. Reserve warm for service.
  2. For the Santa Clara Grilled Chicken, mix all ingredients, except chicken, in a small bowl. When done, brush mixture on both sides of chicken breast. Allow to marinate 12 to 14 hours in refrigerator. Grill chicken over medium heat 4 to 6 minutes on each side (165°F center). When chicken is done, sauce each hot plate with 3 oz. sauce and slice each chicken breast on bias. Sprinkle over sauce. Garnish with cilantro and serve.

Yield: 5 servings