Wife got in the mood for Chicken. Hey, I can eat it anytime. One of my favs. So how about some Mexican chicken??
First to prepare the marinade.
2 tbsp of EVOO
6 medium cloves garlic or 3 tsp grated
1/3 cup finely chopped red onion
2 dried chili pepper, stemmed, seeded and cut into strips (we used chipotle peppers)
1 cup rotell tomatoes
1 cup amber Mexican beer (the hardest ingredient to secure. My wife does not like to give them up)
1 tbsp cider vinegar
1 tsp kosher salt
1/2 tsp dried oregano
1/4 tsp ground black pepper
Chicken thighs, 10 to 12 (with bone and skin)
Put some EVOO in a pan along with 6 gloves of garlic. (3 tsp grated). We chopped up some red onion and two chipotle peppers and browned for 5 minutes.
Then added the tomato mixture with rest of ingredients and bring to a boil.
After it is brought to boil, simmer for 15 minutes
Blend to a fine liquid
Add the chicken thighs and marinade to the bag. Then place in fridge for 4 to 6 hours.
Remove thigh from bag and remove most marinade, then pat dry. Sear on medium high direct heat, skin side down, turning once.
Continue grilling over indirect medium heat for 30 to 40 minutes. 170º internal, they are done.
I also had some ribs left over from another smoke. Had them wrapped in foil on the grill also.
Chicken looked good.
Chicken & Ribs, along with Candy Corn, Broccoli and some Cholesterol meds. LOL
First to prepare the marinade.
2 tbsp of EVOO
6 medium cloves garlic or 3 tsp grated
1/3 cup finely chopped red onion
2 dried chili pepper, stemmed, seeded and cut into strips (we used chipotle peppers)
1 cup rotell tomatoes
1 cup amber Mexican beer (the hardest ingredient to secure. My wife does not like to give them up)
1 tbsp cider vinegar
1 tsp kosher salt
1/2 tsp dried oregano
1/4 tsp ground black pepper
Chicken thighs, 10 to 12 (with bone and skin)
Put some EVOO in a pan along with 6 gloves of garlic. (3 tsp grated). We chopped up some red onion and two chipotle peppers and browned for 5 minutes.
Then added the tomato mixture with rest of ingredients and bring to a boil.
After it is brought to boil, simmer for 15 minutes
Blend to a fine liquid
Add the chicken thighs and marinade to the bag. Then place in fridge for 4 to 6 hours.
Remove thigh from bag and remove most marinade, then pat dry. Sear on medium high direct heat, skin side down, turning once.
Continue grilling over indirect medium heat for 30 to 40 minutes. 170º internal, they are done.
I also had some ribs left over from another smoke. Had them wrapped in foil on the grill also.
Chicken looked good.
Chicken & Ribs, along with Candy Corn, Broccoli and some Cholesterol meds. LOL
