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.
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