Those poor chickens. We kill them, pluck them, and then stick a beer can in a compromising place. To add insult to injury, we set them on the grill. All of that, and they didn't even get to make the trip to Peru.
And yet, they reward us with amazing flavor.
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| Taking one for the team |
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| This guy... so uptight. |
{Chicken}
1 Whole Roasting Chicken (2lbs)
2 Dried Ancho Chilis
2 Dried Smoked Chipotles
1 Tbsp Cumin
1.5 Tbsp Sea Salt
1/2 Tsp Black Pepper
4 Lg. Cloves of Garlic
1 Dark Beer in a Can
1 Lime (Zested and Juiced)
1 Tbsp EVOO
{Dipping Sauce}
2 Cups Greek Yogurt (Plain)
1 Lime (zested and juiced)
1 Jalepeno (seeded and chopped)
1/2 Cup Cilantro
**If cooking on charcoal grill, light coals 1 hour before cook start time**
1. Blend all spices, chiles, oil and lime juice/zest together to thin consistency (We use Magic Bullet)
2. Pour mixture into gallon Ziploc bag
3. Place chicken into bag with marinade and massage marinade into chicken through bag
4. Let chicken sit for as long as possible before cooking (2-4 hours min.)
5. Blend all dipping sauce ingredients together in food processor (or Magic Bullet)
6. Cover and refrigerate sauce until chicken is finished
7. Open beer can and enjoy 1/4 of can before inserting into chicken (no epidural available)
8. Chicken should be able to stand upright awkwardly with drumsticks facing down without touching grill
9. Roast chicken until interior temperature reaches 160 degrees with meat thermometer
10. Outside should look carmelized and evenly charred
11. Rip and dip! Enjoy!
{If you roast corn in the grill with the chicken, wrap in foil and corn will take on smoked flavor of chicken.}
Delicious.
