CHICKEN & SEAFOOD
FOR THE CHICKEN
1 7-oz. can chipotles in
adobo sauce
1 white onion, coarsely
chopped
½ cup chopped fresh cilantro
13 large jalapeño, seeded and
chopped (reserve the rest
for the salsa)
½ cup fresh lime juice (from
about 4 limes)
Kosher salt
2 cups mayonnaise; more
as needed
6 boneless, skinless chicken
breast halves
1 lime, cut into wedges
FOR THE SALSA
2 large ripe tomatoes, cut into
½-inch dice
2 medium ears corn, husked
1 Tbs. olive oil
1 15.5-oz. can black beans,
rinsed and drained
4 scallions, thinly sliced
23 large jalapeño, seeded
and minced
13 cup chopped fresh cilantro,
plus a few whole fresh leaves
for garnish
1½ Tbs. fresh lime juice
1½ tsp. finely grated lime zest
Kosher salt and freshly
ground black pepper
COAT THE CHICKEN
Put half of the chipotles and
adobo sauce in a blender. (Save
the rest for another use.) Add
the onion, cilantro, jalapeño, lime
juice, and a pinch of salt, and
purée. Transfer to a large bowl,
and whisk in the mayonnaise,adding more mayonnaise if too
hot. Reserve ½ cup of the mixture
for serving. Add the chicken to
the remaining mixture, toss to
coat, cover, and refrigerate for
2 to 4 hours.
MAKE THE SALSA
Prepare a medium-high (400°F
to 475°F) gas or charcoal grill fire.
Put the tomatoes in a strainer
and let the excess liquid drain.
Meanwhile, brush the corn with
the oil and grill, turning occasion-
ally, until the kernels are charred
in places and crisp-tender, about
8 minutes. Let cool briefly, and
then cut the kernels from the cob.
Transfer the corn to a medium
bowl, and gently toss with the
tomatoes, beans, scallions, jala-
peño, cilantro, lime zest and juice,
¾ tsp. salt, and ½ tsp. pepper.
Garnish the salsa with the cilantro
leaves.
GRILL THE CHICKEN AND SERVE
Remove the chicken from the
mayonnaise mixture, leaving a
light coating on it.
Grill the chicken without mov-
ing it until grill marks form, 4 to
6 minutes. Flip and grill until just
cooked through (160°F), another
4 to 6 minutes. Transfer to a cut-
ting board, and let rest for a few
minutes.
Thinly slice the chicken and
serve with the salsa, reserved
chipotle mayonnaise, and lime
wedges.grilled chipotle chicken breasts
with grilled corn and black bean salsa
Two kinds of chiles—jalapeños and canned chipotles—con-
tribute different styles of heat (fresh and grassy and intensely
smoky, respectively) to a mayonnaise coating for grilled
chicken. If you have leftover chicken and salsa, combine it
with the reserved chipotle-mayo mixture for a Mexican take
on chicken salad. Serves 6grilled tuna steaks with
mango habanero mojo
The floral note of the habaneros is a tremendous
partner to the mango, but if you can’t find them,
substitute another spicy chile. This mojo is also
delicious with grilled shrimp or pork. Serves 4FOR THE TUNA AND MARINADE
¼ cup finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh cilantro
2 cloves garlic, minced
¼ cup dry sherry
¼ cup olive oil
1 tsp. kosher salt; more for seasoning
Freshly ground black pepper to taste
4 tuna steaks, 6 oz. each
FOR THE MOJO
1 ripe, juicy mango, peeled and pitted
¼ cup Chardonnay or other dry white wine
Juice of ½ orange (about ¼ cup)
½ to ¾ tsp. minced habanero, Scotch bonnet,
or other hot chile (seeds removed)
Sprigs of cilantro, for garnish
MAKE THE MARINADE
In a large shallow dish, mix the parsley, cilantro, garlic,
sherry, olive oil, salt, and pepper. Add the tuna and toss to
thoroughly coat, pressing the herbs all over the steaks. Let
sit for 30 minutes.
MAKE THE MOJO
In a blender, combine the mango, Chardonnay, and orange
juice. Stir in the habanero and set aside. (This mojo is
served at room temperature or very slightly warmed—
don’t boil it.)
COOK THE TUNA
Light a charcoal or gas grill. When the grill is very hot, remove
the tuna from the marinade and season it with salt and
pepper. Sear the tuna for 3 to 5 minutes on each side for
medium rare (or more, depending on the thickness of the
tuna). Drizzle some mojo on each plate, set the tuna on the
mojo, drizzle on a little more mojo, and garnish with cilantro.48 GRILLING 2019