Foodie Fiesta

Invite your friends over to grill, braise and sauce it up. At this year’s Cinco de Mayo gathering, cooking is the main event—with a little side of spice.

- 

Spiced Grilled Chicken with Cilantro Lime Butter This grilled chicken gets a lovely pop of color and heat from the lime butter—you won’t want to skip it! —Diane Halferty, Corpus Christi, TX

Prep: 20 min. • Grill: 30 min. Makes: 6 servings

1 Tbsp. chili powder

1 Tbsp. brown sugar

2 tsp. ground cinnamon

1 tsp. baking cocoa

1/2 tsp. salt

1/2 tsp. pepper

3 Tbsp. olive oil

1 Tbsp. balsamic vinegar

6 bone-in chicken breast halves (8 oz. each)

CILANTRO LIME BUTTER

1/3 cup butter, melted

1/4 cup minced fresh cilantro

2 Tbsp. finely chopped red onion

1 Tbsp. lime juice

1 serrano pepper, finely chopped

1/8 tsp. pepper

1. In a small bowl, combine the first eight ingredients. Brush over chicken.

2. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill until a thermometer reads 165°, 20-25 minutes longer.

3. Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving. Per serving: 430 cal., 27g fat (10g sat. fat), 138mg chol., 411mg sod., 5g carb. (3g sugars, 1g fiber), 40g pro. Test Kitchen tips: • This recipe gives you a hint of classic mole flavor. Mole is a Mexican sauce that can be made in many ways, but includes the standout flavors of cumin, cinnamon and cocoa. • Shred leftover chicken and make tacos for a quick follow-up meal later in the week.