Smoky Mexican Chicken

Name: Smoky Mexican Chicken
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

Daisy Nichols|June 6, 2017 1:37 pm EST

4.5 (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

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

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.
Remove the chicken from the marinade, allowing any excess marinade to drip off.
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.
If you’re taking these to a place that has a barbecue, take them uncooked, then cook on arrival.
Recipes excerpted with permission from A Moveable Feast by Katy Holder (Hardie Grant, 2017)