Fire-Roasted Mexicano Chicken
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.
