OAX­A­CAN CHICKEN

This is a pop­u­lar dish at Billy Dur­ney’s Home­town Bar-B-Que in Brook­lyn, N.Y., where it’s served with pick­led red onions and salsa verde. Dur­ney cooks the chicken over a wood fire, and we’ve in­cluded in­struc­tions to use wood chips to in­fuse smoky fla­vor a

Chattanooga Times Free Press - Parade - - WHAT AMERICA EATS -

Com­bine ⅔ cup canola oil, ½ cup cilantro, 6 Tbsp lime juice, 1½ Tbsp sugar, 1 Tbsp salt, 1 Tbsp pa­prika, 1 Tbsp chipo­tle chile pow­der,3 chipo­tle chiles canned in adobo sauce,3 gar­lic

cloves and 1 coarsely chopped small red onion in a blender or food pro­ces­sor; pulse to puree. Set aside ½ cup; re­frig­er­ate. Pour re­main­ing mari­nade in a heavy-duty zip-top plas­tic bag; add 6 skin-on, bone-in chicken thighs, turn­ing to coat. Re­frig­er­ate 48 hours, turn­ing oc­ca­sion­ally.

Soak 2 cups hick­ory or mesquite wood chips in wa­ter 30 min­utes. Pre­heat grill. Drain chips and place on hot coals (if us­ing a char­coal grill) or in a smoker box (for a gas grill). Re­move chicken from mari­nade; dis­card mari­nade. Brush chicken with oil. Sprin­kle with salt and black pep­per. Oil grill grates. Grill chicken 5 min­utes per side. Brush chicken with re­served mari­nade and grill 1–2 min­utes on each side or un­til done. Serves 6.

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