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Big Daddy's Grilled Fiesta Chicken

This has all sorts of wonderful flavors of the southwest, outside and
inside the bird. The Chipotle Adobo sauce can be purchased in many markets, or you can use my recipe and make your own.

1 pounds chicken pieces (~2 large breasts, split)
8 tablespoons   your favorite chunky salsa (or try my Black Bean Salsa)
cup   chipotle in adobo sauce
1 recipe Big Daddy's Southwestern Brine
1 large   lime

Brine the chicken pieces by mixing together the brining ingredients and pouring into a one gallon resealable plastic baggie along with the chicken pieces. Place in fridge for 45 minutes. While the chicken is brining prepare the grill for indirect cooking. When brining is over discard the brine solution and rinse the chicken pieces under clear water and pat dry.

Place chicken pieces on the grill and baste with the chipotle adobo sauce. Cook the pieces until done, about 45 minutes, turning and baste the chicken every 10-15 minutes.  Test for doneness with an instant read thermometer.

Ten minutes before the chicken is to come off the grill turn chicken pieces breast (versus bone) side up, and spoon about 2 tablespoons of salsa over the top of each piece. Allow the salsa to bake on during the final 10 minutes of cooking time. Remove chicken to serving platter and sprinkle each with lime juice.

 

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