Recipes

Fire-Roasted Mexicano Chicken

Barbecue  Caribbean  High Protein  Main Dish  Mexican 

• Cooking Time: 20
• Servings: 4
• Preparation Time: overnight
• 1/4 cup Kahlua
• 1/4 cup fresh lime juice
• 1/4 cup extra virgin olive oil
• 1/4 cup hot sauce
• 1/4 cup cilantro
• 2 cloves garlic
• 1 onion, quartered
• 2 Tbsp fancy molasses
• 2 Tbsp ketchup
• 2 Tbsp pickled jalapenos (I usually use 1 fresh jalapeno, cored and seeded)
• 2 tsp Djion mustard
• 1 tsp cumin
• 1 tsp chilli powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp fresh ground pepper
• pinch hot pepper flakes
• 4 bone in chicken breasts, skin on
• Using bone in chicken breasts increases flavor. When I'm have a dinner party I like to mix chicken legs in with the chicken breasts to give people a choice. It's always great having leftovers for protein snacks or a grilled chicken salad the next day.

Combine all the ingredients, except the chicken, in a food processor or blender and blend until smooth.

Place chicken in shallow baking dish or plastic bag.

Pour in marinate and refrigerate overnight.

Preheat grill to medium-high and sear chicken, skin side down, for 10 minutes, rotating to produce crisscross grill marks after 5 minutes.

Reduce heat to medium, turn chicken over, close lid and continue cooking until juices run clear, about 10 minutes.

This is from one of my favourite cookbooks -- Cooking With Booze by Ryan Jennings and David Steele. It's a jerk-inspired dish that combines the unique flavors of Mexico with fire and spice of a Jamaican barbecue.

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Author: Ryan Jennings & David Steele