Grilled Chicken With Chipotle Sauce

Must pay attention to the grilling process – either allow lots of time, or face the ‘unwanted flare-ups’. Otherwise excellent – made sauce out of the our garden cherry tomatoes – raving reviews..

The sauce may be made up to a couple of days in advance.

4 servings

  • 2 tablespoons lard or neutral oil, like corn or canola, plus more for brushing chicken
  • 1 medium white onion, peeled and chopped
  • 2 dried chipotle chilies, or to taste
  • 2 cups cored and chopped tomatoes
  • 8 chicken thighs, legs or drumsticks
  • 2 garlic cloves, cut in half
  • Salt and pepper to taste
  • Chopped cilantro leaves, for garnish
  • Lime wedges, for garnish.

Start a charcoal or wood fire or preheat a gas grill; fire should be moderately hot, part of grill should be cooler than the rest and rack should be 4 to 6 inches from heat source.

Sauce:

  1. Put lard or oil in a medium saucepan or skillet and turn heat to medium.
  2. When hot, add onion and cook, stirring occasionally, until it begins to brown, 5 to 10 minutes.
  3. Add chilies, tomatoes and ½ cup water.
  4. Adjust heat so mixture simmers steadily but not violently.
  5. Cook about 15 minutes, stirring occasionally, or until chilies are soft and tomatoes break up. Taste and add more salt and pepper if necessary.
  6. When chipotle sauce is ready, cool for a few minutes, then remove stems from chipotles, put mixture in a blender and purée.

Chicken:

  1. Rub chicken with cut side of garlic cloves, brush on oil and season to taste with salt and pepper.
  2. Place chicken skin side up on coolest area of grill.
  3. When fat has rendered a bit, turn chicken over.
  4. After 20 minutes or so, move chicken to hottest part of grill.
  5. When chicken is just about done, brush it with chipotle sauce on both sides, and cook just another minute or 2.
  6. Serve, garnished with cilantro and lime wedges.

 

 

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