Fire-Roasted Mexicano Chicken


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Serves 4 | Prep Time overnight | Cook Time 20

Why I Love This Recipe

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.


Ingredients You'll Need

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.


Directions

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.


Questions, Comments & Reviews



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