Chicken Achiote, Corn on the Cob with Chili Butter and Mixed Greens with Lemon Dressing
8 Each Boneless, Skinless Chicken Breasts
12 Each Ears of Corn, halved
1 Each (12 Oz) Bag Pacakged Salad Mix
2 Oz Achiote
1 1/2 Tbsp Garlic, chopped
2/3 Cup Tomato Juice
2 Tbsp Chile de Arbol, toasted and ground
1/3 Cup Early Times Whiskey
1 3/4 Cup Lemon Juice
1/3 Cup Salt
1 Lb Butter
1/2 Tbsp Red Chilies, toasted and ground fine
1/2 Cup Lime Juice
2 Tbsp Salt
1/2 Tbsp Salt
1 1/2 Each Shallots
1 Cup Lemon Juice
2 Tspn Sugar
1 Tbsp Black Pepper
1/3 Cup Red Vinegar
1 1/2 Cup Olive Oil
2/3 Cup Extra Virgin Olive Oil
Process achiote, garlic, and tomato juice in robocoupe. Combine mixture with all other ingredients. Marinade chicken breasts overnight. Grill chicken until cooked through.
Let butter soften to room temperature. Combine all ingredients in mixer and mix well. Bring corn just to a boil on the stove, then move to grill for a few moments. Remove from heat and cover in chili butter.
combine all ingredients except for oils. With a handheld blender on a slow speed, gradually add olive oils.
Chicken and corn next to salad mix and drizzle the greens with lemon dressing.