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Tequila Ginger-Lime Grilled Chicken
Source of Recipe
Dave Dewitt/Melindas hot sauce
Recipe Introduction
This is an ideal way to prepare chicken because it doesn’t need to be turned and the fat and marinade bastes the bird as it smokes. Smoke with a delicate wood like apple so don’t mask the taste of the chicken. Serve with an avocado salad, Jamaican rice and peas, and warm banana bread. Note: This recipe requires advance preparation.
List of Ingredients
Rum-Habanero Marinade
1 cup orange juice
1/3 cup rum
1 cup chopped red onion
1 cup chopped green onions, including the greens
1 habanero chile, seeds and stem removed, minced
1/4 cup Spice Exchange Tequila Ginger-Lime Hot Sauce
2 large cloves garlic, chopped
2 shallots, chopped
1 tablespoon chopped fresh thyme or substitute 1 teaspoon dried thyme
2 bay leaves, crumbled
1 teaspoon salt
Freshly ground black pepper
1/3 cup vegetable oil
The Chicken
1 3 1/2 to 4-pound chicken
Recipe
Combine the juice, rum, onions, habanero, hot sauce, garlic, shallots, thyme, bay leaves, salt and pepper in a blender or food processor and puree until smooth. With the machine running, slowly pour in the oil until the mixture becomes thickened.
Place the chicken in a deep nonreactive bowl. Loosen the skin on the chicken and rub the marinade under the skin. Fill the cavities with the marinade, rubbing it into the flesh. Pour the remaining marinade over the chicken and marinate, covered, in the refrigerator, for 24 hours. Remove the chicken and simmer the remaining marinade in a pot for 20 minutes.
Place the chicken on a rack in the smoker and smoke at 200 degrees for 4 hours, basting occasionally with the marinade. Smoke for 4 hours (internal temperature at least 160 degrees F.), then remove the chicken from the smoke and allow to sit for 20 minutes before slicing.
Yield: 4 to 6 servings
Heat Scale: Medium
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