Fire Roasted Mexicano Chicken
From goodeat 13 years agoIngredients
- 1/4 cup (50 mL) Kahlúa shopping list
- 1/4 cup (50 mL) fresh lime juice shopping list
- 1/4 cup (50 mL) extra virgin olive oil shopping list
- 1/4 cup (50 mL) hot sauce shopping list
- 2 cloves garlic shopping list
- 1 onion, quartered shopping list
- 1/4 cup (50 mL) cilantro shopping list
- 2 Tbsp (25 mL) fancy molasses shopping list
- 2 Tbsp (25 mL) ketchup shopping list
- 2 tsp (10 mL) Dijon mustard shopping list
- 2 Tbsp (25 mL) pickled jalapeños shopping list
- 1 tsp (5 mL) ground cumin shopping list
- 1 tsp (5 mL) chili powder shopping list
- 1 tsp (5 mL) salt shopping list
- 1/2 tsp (2 mL) cinnamon shopping list
- 1/2 tsp (2 mL) nutmeg shopping list
- 1/4 tsp (1 mL) freshly ground black pepper shopping list
- Pinch red pepper flakes shopping list
- 4 bone-in chicken breasts, skin on shopping list
How to make it
- Combine Kahlúa, lime juice, olive oil, hot sauce, garlic, onion, cilantro, molasses, ketchup, mustard, jalapeños, cumin, chili powder, salt, cinnamon, nutmeg, black pepper and red pepper flakes in food processor or blender and blend until smooth. Place chicken breasts in shallow baking dish and pour over marinade. Cover and refrigerate overnight.
- Preheat grill to medium-high and sear chicken, breast-side down, for 10 minutes, rotating to produce crisscross grill marks after 5 minutes. Reduce heat to medium, turn chicken, close lid and continue cooking until juices run clear, about 10 minutes.
- Bone of Contention
- Using chicken breasts with the bone-in increases flavor. A whole cut-up chicken, chicken wings or thighs can also be used. Leftover chicken is perfect for soup, sandwiches or a spicy chicken salad.
People Who Like This Dish 1
- maureenlaw ST LOUIS, US
- goodeat Benton, MO
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