Fire-Roasted Mexicano Chicken
- 1/4 cup (50 mL) Kahlúa
- 1/4 cup (50 mL) fresh lime juice
- 1/4 cup (50 mL) extra virgin olive oil
- 1/4 cup (50 mL) hot sauce
- 2 cloves garlic
- 1 onion, quartered
- 1/4 cup (50 mL) cilantro
- 2 Tbsp (25 mL) fancy molasses
- 2 Tbsp (25 mL) ketchup
- 2 tsp (10 mL) Dijon mustard
- 2 Tbsp (25 mL) pickled jalapeños
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) nutmeg
- 1/4 tsp (1 mL) freshly ground black pepper
- Pinch red pepper flakes
- 4 bone-in chicken breasts, skin on
Makes 4 servings
This jerk-inspired dish combines the unique flavors of Mexico with the fire and spice of a Jamaican barbecue. It’s a long shopping list but if you don’t have all the spices on hand, get creative and come up with something all your own. We recommend margaritas for inspiration.
- Combine Kahlúa, lime juice, olive oil, hot sauce, garlic, onion, cilantro, molasses, ketchup, mustard, jalapeños, cumin, chili powder, salt, cinnamon, nutmeg, black pepper and red pepper flakes in food processor or blender and blend until smooth. Place chicken breasts in shallow baking dish and pour over marinade. Cover and refrigerate overnight.
- Preheat grill to medium-high and sear chicken, breast-side down, for 10 minutes, rotating to produce crisscross grill marks after 5 minutes. Reduce heat to medium, turn chicken, close lid and continue cooking until juices run clear, about 10 minutes.
Bone of Contention
Using chicken breasts with the bone-in increases flavor. A whole cut-up chicken, chicken wings or thighs can also be used. Leftover chicken is perfect for soup, sandwiches or a spicy chicken salad.