Grilled adobo chicken


Food and Travel (UK) - - Contents -

2kg bone­less chicken thighs, skin on

2 dried an­cho chill­ies

2 dried gua­jillo chill­ies

1 x 200g can chipo­tle chill­ies in adobo sauce

1 gar­lic clove

1 onion, roughly chopped 1tsp ground cumin

2tsp Vegemite (op­tional) cook­ing oil spray

food ther­mome­ter

Trim ex­cess fat or gris­tle from the chicken thighs. Sea­son well with salt and place in a large bowl.

Re­move the stems and seeds from the dried chill­ies, then put the chill­ies in a heat­proof bowl and pour over just enough boil­ing wa­ter to cover them. Set aside to soak for 5-7 min­utes un­til soft­ened.

Put the chipo­tle chill­ies and sauce from the can into a blender or food pro­ces­sor.

Add the dried chill­ies with the soak­ing liq­uid, the gar­lic clove, onion, cumin and Vegemite, if us­ing. Blend un­til smooth.

Pour the blended mari­nade over the chicken, then use a spat­ula to mix them well, en­sur­ing they are evenly coated. Cover and place the bowl in the fridge for 1 hour.

Heat a grill to medium–high. Once hot, spray the grill grates with oil and place the chicken thighs, skin side down, on the grill and cook for 8-10 min­utes on each side un­til the in­ter­nal tem­per­a­ture reads 74C (165F).

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