By Chef Eunice – Prep/Cook time: 3hrs, Serves: 8
Ingredients
1.7Kg chicken thighs, bone in 2 tbsp lime rind
1⁄4 cup lime juice
1 tomato, quartered
2 cloves garlic, peeled
1 tsp ground coriander
2 tsp ground cinnamon
1⁄4 cup chipotle in Adobo+
1 tbsp caster (superfine) sugar
2 tbsp extra virgin olive oil
2 tsp sea salt flakes 6 whole jalapenos
for the lime & tequila brine
1.5l water
1⁄4 cup table salt
2 tbsp caster (superfine) sugar 3 cloves garlic, bruised
1⁄2 cup lime juice
1⁄2 cup tequila
Method
To make the lime and tequila brine, place 2 cups (500ml) of the water, the salt, sugar and garlic in a small saucepan over high heat and bring to the boil. Pour the liquid into a large non-reactive con- tainer. Add the lime juice, tequila and remaining water. Stir to combine and set aside to cool.
Add the chicken, breast-side down, to the brine. Cover and refrigerate for 2 hours (but no longer). While the chicken is brining, place the lime rind and juice, tomato, garlic, coriander, cinnamon, chipotles, sugar, oil and salt in a food processor and process until smooth.
Remove the chicken from the brine and pat dry with absorbent paper. Rub 1⁄2 cup (125ml) of the marinade all over the chicken and set aside at room temperature for 15 minutes.
Preheat the oven to 200°C (400°F) (see cook’s tip). Preheat a char-grill pan or barbecue over medium heat. Cook the chicken, breast-side down, for 5 minutes. Turn and cook for a further 8 minutes. Transfer to an oven tray and roast for 30–35 minutes or until cooked through.
While the chicken is roasting, place the remaining marinade in a small saucepan over medium heat and cook, stirring, for 4–5 minutes or until thick- ened. Set aside to cool.
Preheat a char-grill pan or barbecue over medium heat and cook the jalapeños, turning, for 4–5 min- utes or until charred. Slice the chicken and serve with the smoky chilli sauce and jalapeños.
