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.



Elizabeth Karmel is the executive chef of Hill Country Barbecue Market in New York City and Washington, D.C., and New York City's Hill Country Chicken. She writes for publications including Saveur and Better Homes & Gardens, and appears regularly on three network morning shows. She also writes a bi-monthly column for the Associated Press called "American Table." She is the author of three cookbooks and the founder of