Barbecue season is here!!! My friends are fully vaxxed, and we’re having potlucks again. Huzzah for science! And also for food!
I found the recipe here, but of course I tweaked it. More chipotles, cumin, garlic, and tequila! I marinated this in ziploc bags overnight, which made grilling a breeze.
Ingredients (serves 12):
- 4 lbs of boneless skinless chicken thighs and drumsticks
- 1 12 oz can of chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 cup of onion
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1 tbs tequila
- 1/4 cup lime juice
- 4 tsp
- 2 tbs cumin
- 3 tbs paprika
- 1 tbs salt
- 1/2 tsp ground pepper
- 1/4 cup worcestershire sauce
- 2 1-gallon ziploc bags
In a blender, mix the chipotle peppers and their sauce with the garlic, onion, and apple cider vinegar. Blend until smooth. Add the water, lime juice, tequila, cumin, paprika, salt, and pepper. Blend again until smooth. Add the worcestershire sauce and blend again.
Meanwhile, pat the chicken dry and lightly season with salt and pepper (yes there’s salt and pepper in the marinade, but I always salt and pepper my meat first).
Put half the chicken in each ziploc bag, and pour half the marinade in each. Seal out the air, then refrigerate overnight.
On a medium hot grill, lay out all the chicken. But the drumsticks over the hottest parts of the coals and the boneless thighs on the edges. Turn the chicken every few minutes for about 20-25 minutes, or until the chicken has reached a cooking temp of 165˚. Take off the grill and enjoy!
Hilary's Kitchen 