Fire-Roasted Mexicano Chicken
  • 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.
  1. Combine all the ingredients, except the chicken, in a food processor or blender and blend until smooth.
  2. Place chicken in shallow baking dish or plastic bag.
  3. Pour in marinate and refrigerate overnight.
  4. Preheat grill to medium-high and sear chicken, skin side down, for 10 minutes, rotating to produce crisscross grill marks after 5 minutes.
  5. 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.