Adobo-Marinated BBQ Chicken requires approximately 1 hour and 30 minutes from start to finish. This recipe makes 6 servings with 261 calories, 4g of protein, and 17g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of American food. A mixture of hot sauce, lime wedges, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegan diet.
Instructions
1
Place the chiles in a large bowl, add enough water to cover them, and let soak until softened, about 30 minutes.
Ingredients you will need
Chili Pepper
Water
Equipment you will use
Bowl
2
Drain and discard the soaking water. Wipe out the bowl and set it aside.
Ingredients you will need
Water
Equipment you will use
Bowl
3
Place the drained chiles in a blender.
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Chili Pepper
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Blender
4
Add the measured water, ginger, measured salt, cumin, and pepper and blend until smooth, stopping and scraping down the pitcher with a rubber spatula as needed, about 1 minute. (The mixture will be thick—don’t add extra water.)
Ingredients you will need
Ginger
Pepper
Cumin
Water
Salt
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Spatula
5
Transfer 1/3 cup of the chile purée to a small bowl and set it aside.
Ingredients you will need
Chili Pepper
Equipment you will use
Bowl
6
Place the chicken in the reserved large bowl, add the remaining chile purée, and, using your hands, rub it into the chicken until evenly coated. At this point you can cook the chicken right away, or cover and refrigerate it for up to 24 hours.When ready to grill, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Meanwhile, heat a gas or charcoal grill to medium (about 350°F to 450°F).When the grill is ready, rub the grates with a towel dipped in vegetable oil.
Ingredients you will need
Vegetable Oil
Whole Chicken
Chili Pepper
Dry Seasoning Rub
Equipment you will use
Grill
Bowl
7
Place the chicken on the grill skin-side down and season with salt. Cover the grill and cook until grill marks appear on the bottom of the chicken pieces, about 5 minutes. Flip the chicken, season with salt, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.Flip the chicken again and, using the reserved chile purée, brush a thin coating over the chicken. Cover the grill and cook for 5 minutes. Flip and lightly brush the chicken, and then continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time).
Ingredients you will need
Chicken Pieces
Meat
Chili Pepper
Bone
Salt
Equipment you will use
Kitchen Thermometer
Grill
8
Remove the chicken to a clean serving platter and serve with tortillas, guacamole, hot sauce, and lime wedges, if desired.