Fall weather makes me crave spicy foods!
I found a wonderful recipe for Baha Mexican grilled chipotle chicken.
The chipotles give the chicken a smoky and “call the fire department” fiery flavor that makes this anything but a ho hum grilled chicken dish.
I use a 4 lb chicken, but the original recipe calls for 3 small chickens. I prefer more heat–if you do not, use more chicken.
The avocado adds coolness to balance it out, so be sure to make the salsa to go with.
You can cut up the chicken and serve it in a tortilla with the avocado salsa, or simply serve it as is–I ate it both ways.
We served our chicken with the avocado salsa, homemade pinto beans, and Spanish rice.
I really love this chicken! It was nice and moist. This will probably become part of my weekly menu.
First you let it marinate in the sauce for hours (at least 2, but better overnight)
Chipotle Grilled Chicken with Avocado Salsa
(Greatly) Adapted from “!Baja! Cooking on the Edge” by Deborah M. Schneider
7 oz can chipotles in adobo
2 large cloves garlic
2 tablespoons vegetable oil
1 teaspoon Kosher salt
1- 4 lb chicken, quartered
3 ripe Haas avocados pitted, peeled, and cut into 1/2 inch pieces
1 juice of one lime
1/4 cup finely diced white onion
3 fresh cilantro stems, stemmed and chopped (I did not use)
In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chicken pieces with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
Place in a non-reactive baking dish or in re-sealable bags and refrigerate for 2 hours, or as long as overnight.
Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked – about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
NOTE: we place a drip pan under the chicken to prevent flare-ups–we learned the hard way.
Serve with tortillas and salsa.
Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt and lime juice; mix gently with the onion and cilantro (don’t mash; it should look diced).
Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.
ANGELNINA’S NOTE: Original recipe calls for 3 small chickens, cut into halves or quarters. I prefer it with one 4 lb chicken. Obviously this adds to the heat, so if you don’t want it too spicy, use more chicken.