August 15, 2009

From Soaked Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill by Elizabeth Karmel (Wiley). Copyright 2009, Elizabeth Karmel.

It wouldn't be a summer barbecue at my friend Pete Savely's house without my Chipotle Chicken Thighs recipe. Every year he hosts a big bash and grills up about 50 thighs-all marinated in the cool-with-a-kick mayonnaise-chipotle mixture that I learned was the secret to the Oaxacan (Mexican) chicken that is frequently made for velas (festivals) and special events.

Good for Seasoning: Chicken pieces, duck breast; pork tenderloin; whole fish, thick fish steaks; doubles as a dip for hot wings or shrimp, and a spread for chicken, burgers, and hot dogs

Makes 2 to 3 cups

  • One 7-ounce can chipotle chilies in adobo
  • 1 white onion, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 lime, juiced
  • 1/4 teaspoon kosher salt, preferably Morton
  • 2 to 3 cups mayonnaise

In a blender, mix the chipotles and adobo sauce, onion, cilantro, and lime juice. Add the salt. Transfer to a large nonreactive bowl. Mix in 2 cups of the mayonnaise. Taste and adjust the seasonings, adding more mayonnaise if it is too hot. Coat food and marinate for 2 to 4 hours in the refrigerator, turning occasionally. The rub will keep, tightly covered, in the refrigerator for up to 2 days.