Are you ready to transform an ordinary chicken dinner into a culinary masterpiece that will have your family and friends begging for seconds? This Grilled Chicken with Red Chile Veloute Sauce is not just a recipe—it's a flavor explosion waiting to happen! Imagine tender, perfectly grilled chicken breasts smothered in a luxurious, spicy sauce that combines the richness of cream with the bold kick of red chile, creating a dish that's both sophisticated and irresistibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup red chile sauce
- 1/2 cup heavy cream
Instructions
- Begin by gathering all your ingredients: 4 boneless, skinless chicken breasts, 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 cup of red chile sauce, and 1/2 cup of heavy cream.
- Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C). This will ensure that your chicken cooks evenly and develops a nice char.
- While the grill is heating, prepare the chicken breasts. Pat them dry with paper towels to remove any excess moisture. This helps achieve a good sear on the grill.
- In a small bowl, mix together the olive oil, salt, and black pepper. Brush this mixture evenly over both sides of the chicken breasts to enhance flavor and prevent sticking on the grill.
- Once the grill is hot, place the chicken breasts on it. Grill for about 6-7 minutes on one side without moving them, allowing a nice crust to form.
- After 6-7 minutes, flip the chicken breasts and grill for an additional 6-7 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- While the chicken is grilling, prepare the red chile veloute sauce. In a medium saucepan, combine the red chile sauce and heavy cream over medium heat.
- Stir the mixture continuously until it begins to simmer. Once simmering, reduce the heat to low and let it cook for about 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
- Once the chicken is fully cooked, remove it from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring juicy chicken.
- To serve, slice the grilled chicken breasts and arrange them on a plate. Drizzle the red chile veloute sauce generously over the top. You may also serve extra sauce on the side for dipping.
- Garnish with fresh herbs if desired, and enjoy your delicious grilled chicken with red chile veloute sauce!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches 165°F (74°C) for safe and juicy results.
- Pat Dry for Perfect Sear: Removing moisture from chicken breasts helps achieve that beautiful golden-brown crust on the grill.
- Don't Overcrowd the Grill: Give each chicken breast enough space to cook evenly and develop nice grill marks.
- Let It Rest: Allowing the chicken to rest for 5 minutes after grilling helps redistribute juices, keeping the meat moist and tender.
- Sauce Consistency Matters: Stir the veloute sauce constantly and keep the heat low to prevent separation and achieve a smooth, creamy texture.
- Customize Your Heat: Adjust the red chile sauce quantity to control the spice level according to your preference.
- Fresh Herbs Make a Difference: A sprinkle of fresh cilantro or parsley can elevate the presentation and add a bright, fresh note to the dish.
Nutrition Facts
Calories: 440kcal
Carbohydrates: 14g
Protein: 43g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 120mg
