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Old 05-27-2007, 06:29 PM   #1
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ISO a sauce to serve with grilled chicken

What is your favorite sauce to have with grilled chicken breast?

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Old 05-27-2007, 06:30 PM   #2
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are you talking BBQ wise??
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Old 05-27-2007, 06:37 PM   #3
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i'm just talking about a sauce that can be made from scratch.
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Old 05-27-2007, 06:58 PM   #4
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a veloute would be a good choice or even the derivitive of veloute a supreme sauce.
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Old 05-27-2007, 06:59 PM   #5
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Assuming the chicken itself is generically flavored(garlic, fresh herbs, s & p), two sauces that I like are a lemon, caper, and herb beurre blanc or a chicken jus reduction made from chicken bones, innards, and chicken stock. I would do the beurre blanc if the breasts were boneless, but definitely the jus if I got the chickens whole.
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Old 05-27-2007, 08:30 PM   #6
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1.5 tbsp fresh lime juice
3 tbsp Apricot jam
pinch of grated lime rind
.5 tbsp grated ginger

Mix together and paint on Chicken before grilling. It's yummy.
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Old 05-27-2007, 08:33 PM   #7
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Quote:
Originally Posted by ironchef
Assuming the chicken itself is generically flavored(garlic, fresh herbs, s & p), two sauces that I like are a lemon, caper, and herb beurre blanc or a chicken jus reduction made from chicken bones, innards, and chicken stock. I would do the beurre blanc if the breasts were boneless, but definitely the jus if I got the chickens whole.
Aaaaaaaaaand for those of us who have to look up the lemon, caper, herb beurre blanc concept, here's one. Just toss in some capers. Herb Crusted Salmon with Lemon Beurre Blanc - Chef Larry News Story - KGTV San Diego

Looks wonderful!

Lee
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Old 05-27-2007, 09:12 PM   #8
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One of my favorites is Thai Hot/Sweet Chili Sauce. Lots of supermarkets carry it now in their Asian food section. It's quite spicy, yet sweet, at the same time, & is one of my favorite glazes & dipping sauces for grilled chicken.
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Old 05-27-2007, 11:23 PM   #9
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BBQ sauce with raspberry chipotle sauce is awsome for grilled chicken.
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Old 05-28-2007, 12:22 PM   #10
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Quote:
Originally Posted by ironchef
Assuming the chicken itself is generically flavored(garlic, fresh herbs, s & p), two sauces that I like are a lemon, caper, and herb beurre blanc or a chicken jus reduction made from chicken bones, innards, and chicken stock. I would do the beurre blanc if the breasts were boneless, but definitely the jus if I got the chickens whole.
Would you just serve the sauce on the side as far as the "lemon, caper, and herb beurre blanc sauce"? Or would you make it ahead of time and baste the chicken while cooking with it?
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