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sauces mentioned in the recipe.
![[Recipe]](/login/images/upload/BBQ3.jpg)
"Salsa Kiss" presents:
"BBQ Kiss" Chicken Breasts"
Serves 6.
Ingredients:
- 2 Cups "BBQ Kiss Barbecue Sauce"
- ¼ cup maple syrup
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons adobo from canned Chipotle chiles
- 3 large whole boneless, skinless chicken breasts
(4 ½ pounds total) halves separated and trimmed of visible fat
- Salt and freshly ground black pepper
To Prepare: In a small bowl, whisk together the "BBQ Kiss
Barbecue Sauce", maple syrup, mustard, and adobo. Set aside ½ cup of this mixture. In a shallow dish, combine
the chicken breasts with remaining "BBQ Kiss Barbecue
Sauce" mixture and marinate for up to 1 hour at room temperature. Meanwhile, light a direct-heat charcoal fire
and let it burn down to medium-hot (5 seconds to "Ouch") or preheat a gas grill to medium-high. Position the rack about
6 inches above the heat source. When the grill is ready, lightly oil the rack. Lay the chicken breasts on the rack.
Cover and grill, basting often with the reserved marinade until it is used up, and turning the breasts every 2 minutes.
Continue to grill for at least 2 minutes after the marinade is used up, turning the breasts once, until just done through
while remaining juicy. Total grilling time should be about 9 minutes. Transfer the chicken breasts to a cutting board
and let them rest for a few minutes. Carve the chicken breasts across the grain and at a slight angle to the cutting
board into thin slices. Season with salt and pepper.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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![[Recipe 1]](/login/images/upload/cheesesalsa.jpg)
Salsa Kiss presents:
"Fancy Salsa-Cheese Spread"
Ingredients:
To Prepare: Chill Mark Miller’s "Coyote Cocina Flamin'
Pineapple Salsa". On a glass plate place cream cheese. Top cream cheese with "Flamin' Pineapple Salsa".
On another container place tortilla chips. Dip chips to eat or place a utensil to spread cheese on chips.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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![[Recipe 2]](/login/images/upload/chicken.jpg)
Salsa Kiss presents:
"Sweet and sour chicken breasts with chile-dusted Melon skewers"
Serves 4.
Ingredients:
- 1 cup fresh orange juice
- ¼ cup fresh lime juice
- ½ cup packed dark brown sugar
- 2 tablespoons olive oil
- 2 tablespoons "Dave’s Hurtin Jalapeno Sauce" or "Smokin 880 Serrano-Jalapeno"
- 2 garlic cloves, crushed through a press
- 2 large boneless, skinless chicken breasts (3 pounds total) halves separated
- 4 teaspoons medium-hot pure unblended red chile powder
- Salt
- 24 (1 inch) cubes juicy, red-ripe or golden watermelon
- Freshly ground black pepper
Directions: In a shallow nonreactive dish, whisk together the orange juice, lime juice, sugar, olive oil, "Dave’s Hurtin Jalapeno Sauce" or "Smokin 880 Serrano-Jalapeno", and garlic. Reserve ½ cup.
Add the chicken breasts to the orange juice mixture and marinate at room temperature, turning once or twice, for no more
than 1 hour. Meanwhile, light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to "Ouch") or
preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. When the grill is ready,
lightly oil the rack. Lay the chicken breasts on the rack. Cover and grill, basting often with the reserved marinade
until it is used up, and turning the breasts every 2 minutes. Continue to grill for at least 2 minutes after the
marinade is used up, turning the breasts once, until just done through while remaining juicy. Total grilling time should
be about 9 minutes. Meanwhile, in a small bowl, stir together the chile powder and ¼ teaspoon salt. Divide the
watermelon cubes among 4 thin bamboo skewers. Evenly sprinkle the melon cubes with the chile mixture, using it all.
When the chicken is done, transfer the breasts to a cutting board and let them rest for a few minutes. Carve the breasts
across the grain and a slight angle to the cutting board into thin slices. Season with salt and pepper. Divide the
chicken among 4 plates. Set a melon skewer atop each portion of chiken and serve immediately.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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