Ingredients
- 2 lime
- 1 can (10 1/2 ounces) Pacific Foods® Condensed Cream of Celery Soup
- 1 tablespoon olive oil
- 6 cloves garlic
- 2 teaspoons honey
- 2 pounds boneless, skinless chicken breast tenderloins
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 jalapeño pepper, stems and seeds removed (for less heat, reduce to 1 pepper)
- 1/2 cup chopped fresh cilantro
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Instructions
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Step 1
Grate the zest and squeeze the juice from the limes and place into a blender. Add the soup, oil, garlic and honey. Cover and blend until smooth (you will be using some of the mixture as a marinade and the rest as the base for the sauce).
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Step 2
Place the chicken into a nonmetallic bowl or gallon-size resealable plastic bag. Add the chili powder, cumin and 1/2 cup blended soup mixture and toss to coat (keep the remaining soup mixture in the blender) Refrigerate for at least 30 minutes.
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Step 3
Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 10 minutes or until done.
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Step 4
While the chicken is grilling, add the jalapeño peppers and cilantro to the remaining soup mixture in the blender. Cover and blend until smooth (add 1 tablespoon water for thinner consistency, if desired). Serve the chicken with the sauce.
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Tips
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You can also cook the chicken on a grill pan. Just brush the pan with olive oil and heat over medium heat before adding the chicken.
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