Chipotle Butter with Lime and Honey
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Makes about 3 tablespoons
Ingredients
2 tablespoons unsalted butter, softened1 medium clove garlic, pressed through garlic press1 teaspoon honey 1 teaspoon grated lime zest 1 chipotle chile en adobo, seeded and minced to a paste1 teaspoon adobo sauce
Before You Begin
Excellent with our Crisp-Skin High-Roast Butterflied Chicken with Potatoes
Instructions
- In a small bowl, mash together all ingredients.
Time
25 minutesYield
Makes about 3 tablespoonsIngredients
2 tablespoons unsalted butter, softened
1 medium clove garlic, pressed through garlic press
1 teaspoon honey
1 teaspoon grated lime zest
1 chipotle chile en adobo, seeded and minced to a paste
1 teaspoon adobo sauce
Ingredients
2 tablespoons unsalted butter, softened
1 medium clove garlic, pressed through garlic press
1 teaspoon honey
1 teaspoon grated lime zest
1 chipotle chile en adobo, seeded and minced to a paste
1 teaspoon adobo sauce
Ingredients
2 tablespoons unsalted butter, softened
1 medium clove garlic, pressed through garlic press
1 teaspoon honey
1 teaspoon grated lime zest
1 chipotle chile en adobo, seeded and minced to a paste
1 teaspoon adobo sauce
Why This Recipe Works
Rubbing a flavorful compound butter under the skin added moisture and flavor to crisp roasted chicken.
Before You Begin
Excellent with our Crisp-Skin High-Roast Butterflied Chicken with Potatoes
Instructions
- In a small bowl, mash together all ingredients.
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