The following recipe just may be the ultimate grilled chicken recipe, at least in my humble opinion. It is relatively easy to make. It benefits from overnight marination. It has a complex flavor profile that rings many chords on my palate.
When you look at the recipe you may, at first, think there are a lot steps. But in reality it breaks down to this:
1st. Make a marinade (six ingredients) and marinate the chicken over night in the refrigerator,
2nd. Make salsa verde (seven ingredients),
3rd. Grill the chicken,
4th Enjoy!
We like this dish with flour tortillas, Mexican rice and beans. This is what the finished chicken looks like.
Pollo al Horno (Chile-Spiced Grilled Chicken)
SERVES 4
INGREDIENTS
2 tbsp. prepared yellow mustard
2 tbsp. kosher salt
1 tbsp. achiote paste (See notes below)
10 cloves garlic, peeled
5 dried guajillo chiles (cascabel), stemmed and seeded (see notes below)
Juice of 1 lime
1 whole chicken, cut into 8 pieces
Salsa verde, for serving
2 tbsp. kosher salt
1 tbsp. achiote paste (See notes below)
10 cloves garlic, peeled
5 dried guajillo chiles (cascabel), stemmed and seeded (see notes below)
Juice of 1 lime
1 whole chicken, cut into 8 pieces
Salsa verde, for serving
INSTRUCTIONS
Combine
mustard, salt, achiote paste, garlic, chiles, juice, and 1 cup boiling water in
a blender, and purée until very smooth, at least 1 minute. Transfer to large
bowl, and add chicken; toss to coat, and then cover and let marinate in the
refrigerator for at least 4 hours or overnight.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium heat.) Remove chicken from marinade, and working in batches, add chicken to grill, and cook, turning once, until charred in spots and cooked through, about 30 minutes. Transfer to a serving platter, and serve with salsa verde on the side.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium heat.) Remove chicken from marinade, and working in batches, add chicken to grill, and cook, turning once, until charred in spots and cooked through, about 30 minutes. Transfer to a serving platter, and serve with salsa verde on the side.
Salsa Verde (Green Tomatillo Salsa)
MAKES ABOUT 4 CUPS
INGREDIENTS
4 oz. tomatillos, husked and rinsed
4 cloves garlic
2 medium white onions, quartered
2 jalapeños, stemmed
1 tsp. sugar
1 bunch cilantro, stemmed
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic
2 medium white onions, quartered
2 jalapeños, stemmed
1 tsp. sugar
1 bunch cilantro, stemmed
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Place tomatillos, garlic, onions,
and jalapeños in a 4-qt. saucepan; cover with water by 1". Bring to a
boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup
cooking liquid.
2. Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature.
2. Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature.
Notes:
1. Achiote paste is usually available, in our area, at a local Mercado. It is made from Annatto seeds mixed with other ingredients. If you cannot find it you can use the following substitution, it works well.
Achiote
Paste Substitute
Yield
3 tablespoons Units US
Directions
Mix all ingredients together until
smooth.
2. Look for Gaujillo or cascabel peppers in the produce section of your local grocery or in the spice section. They are a dried pepper.
3. The original recipe stated that the recipe served 6 - 8 people. I have modified the yield to serve 4.
I hope you enjoy. Let me know if you try the recipe. It really is good!
Until next time,
Bon Appetit Y'all
Chef Leslie Bartosh
Posts
No comments:
Post a Comment