More Great Recipes: Barbecue | Caribbean | High Protein | Main Dish

Fire-Roasted Mexicano Chicken


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Member since 2010

Serves 4 | Prep Time overnight | Cook Time 20

Ingredients

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.


Pairs Well With


Notes

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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