Recipe courtesy of Gourmet Magazine
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4 servings



Preheat grill or grill pan. 

Using a sharp knife remove the tip and first joint of the wing of each chicken breast leaving the second joint still attached to the breast. Season each breast with salt and pepper. In a blender puree the chipotle chilies and adobo sauce until smooth. Brush the breasts with the chipotle puree reserving the remaining puree for later. Grill the chicken until cooked through and keep warm. Chicken can be finished in a 450-degree oven if necessary. 

Cook enough grits to yield four cups according to package directions using 1/2 milk and 1/2 water for the liquid amount. Season cooked grits with salt and pepper and stir in 2 tablespoons butter. 

Brush corn with remaining butter and grill until browned, about 5 to 8 minutes, rotating the ears occasionally. Cut grilled ears crosswise into 1-inch medallions. In a saute pan melt remaining butter with minced garlic. Add the corn medallions and toss to coat for about 30 seconds. 

In a small bowl whisk together mayonnaise, milk and the reserved chipotle puree to taste. 

Arrange grilled chicken, grits and corn on serving plate. Garnish with cilantro leaves and drizzle of chipotle mayonnaise sauce.

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