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Grilled Tequila Lime Chicken with Ohelo Berry & Pineapple Sauce
I have been working on some Ohelo Berry ideas for the USDA. They are experimenting with growing them as a crop for the first time. This is one of many recipes that I developed using the ohelo berry. Unless you live in Hawaii, you are out of luck for sourcing this berry. It grows wild in mid-high elevations here. It is much like a cross between a cranberry and a currant. It has a slight tangy taste with sweet after notes, but does not have a huge stand alone flavor on it's own. Thanks to Nancy Botticelli of Waimea for providing me with an abundance of her beautiful limes to play with too.
Marinade:
1/2 cup tequilla
1/2 cup lime juice
1/2 cup of honey slightly heated
4-6 Boneless Chicken Breasts or thighs.
Sauce:
1/4 cup finely diced shallots
1 tablespoon olive oil
1/2 cup of reserved marinade with 1 tablespoon cornstarch stirred in
1/2 cup grilled pineapple cut into medium dice (about the size of the berries.)
1/2 cup Ohelo Berries (whole)
Marinate chicken in the marinade for 30-45 minutes (no more or the lime will start breaking down the chicken.)
Remove chicken from the marinade and prepare the sauce by adding all ingredients and cooking on low heat till slightly thickened. Keep out the Ohelo Berries till just before serving to maintain color and texture.
Grill the chicken and then serve with the sauce.
1 comment:
Cooked up the recipe this evening, but I did take some large liberties with the plan. No ohelo berries, used dried blueberries. Kept aside 1/2cup for the marinade and re-hydrated the berries in it while the chicken marinated. Onion in place of shallots, sauteed in the oil before adding the marinade and blueberries. Result was an intense and flavorful sauce for the chicken.
Spousal reaction... permitted to make this recipe again.
Need to get some real ohelo berries for next time!
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