Grilled Mexican Style Chicken with Cheesy-Bacon Spoonbread

Preparation

Marinate Chicken

1. In bowl of food processor or blender place garlic clove, lime juice, oil, oregano, salt, pepper, paprika, annatto and cumin. Blend until smooth.
2. Place chicken breasts in gallon bag and pour marinade over top, seal and allow to sit in refrigerator for 1 hour or up to overnight.

For Cheesy Spoonbread

1. Preheat oven to 350F.
2. In a small skillet, sautée HOFFY bacon, stirring occasionally.
3. When bacon is close to done, add onion and cook until bacon is crisp.
4. Remove from heat and pour bacon/onion mixture into a sieve to drain fat.
5. Meanwhile in a medium bowl combine cornmeal, flour, and baking powder and stir to combine.
6. In another bowl combine milk, oil, creamed corn, eggs, chiles, cheddar cheese, and bacon/onion mixture.
7. Stir together and pour wet ingredients over dry ingredients and combine.
8. Butter or spray a nine-inch pan and spoon in batter.
9. Cook in preheated oven about 35 minutes.

Assembly

1. Remove chicken from marinade and place on hot grill.
2. Grill, turning occasionally, until fully cooked.
3. Serve with Cheesy Bacon Spoonbread, lots of fresh cilantro and limes.