Smoky Mexican Chicken

Smoky Mexican Chicken
4.5 from 2 ratings
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Chipotle chillies add a delicious spicy, smoky flavour to food. They’re sold in tins in adobo sauce and are worth hunting down from delis, specialist food stores and online shops.— Katy Holder, author of A Moveable Feast
Servings
5
servings
Ingredients
  • 2 tablespoon olive oil, plus extra for greasing
  • 1 tablespoon brown sugar
  • 2 tablespoon apple juice
  • 1 chipotle chile in adobo sauce, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1 pound 2 ounces to 1 pound 5 ounces boneless, skinless chicken thighs, preferably free range, cut in half
  • lime wedges, to serve
Directions
  1. Combine the oil, sugar, apple juice, chile, garlic, and oregano in a bowl and season with sea salt and freshly ground black pepper. Add the chicken and toss to coat. Cover and leave to marinate in the fridge for at least 1 hour or up to 4 hours.
  2. Remove the chicken from the marinade, allowing any excess marinade to drip off.
  3. Brush a barbecue or chargrill pan with oil, then heat to medium-high. Cook the chicken for 5-6 minutes on each side, or until cooked through. Cut into smaller pieces to serve, if you like. Serve hot or cold, with lime wedges.
  4. If you’re taking these to a place that has a barbecue, take them uncooked, then cook on arrival.
  5. Recipes excerpted with permission from A Moveable Feast by Katy Holder (Hardie Grant, 2017)
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