Tuesday, August 26, 2008

BBQ’d Chipotle and Lime Chicken

1 whole “9 cut butchered” chicken
(or equivalent breasts and thighs)
juice from 1/2 lime
2 shallots, coarsely chopped
1 tbs coarsely chopped fresh herbs, such as rosemary, tarragon and sage
2 oz tequila
2 chipotle peppers (canned in adobo sauce), coarsely chopped
2 tbs vegetable oil
fresh ground pepper
Toss chicken in marinade ingredients to coat. Place chicken, along with lime husk, in an airtight container, or deep-sided baking dish, covering tightly with plastic wrap. Refrigerate for at least 2 hours or overnight to allow flavours to develop.
When ready to cook, preheat grill. Discard lime husk, chipotles and shallot pieces. Place chicken on cooking surface, sprinkle with kosher salt, and grill until done.

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