Beer is a great addition to marinades for grilled chicken. Here, the beer and chipotle lend a distinctive taste to the traditional Sonoran roadside-style grilled chicken. If the weather is too cool for grilling, use the broiler. Chicken is a nice empty canvas for the assertive flavor of this marinade.
- 1 cup dark Mexican beer
- 2 tablespoons vegetable oil
- 4 large cloves garlic, minced
- 2 chipotle chiles in adobo, seeded or not, according to “heat” desired
- 1 tablespoon fresh lime juice
- Salt to taste
- 1 3 pound chicken, cut up
Make marinade by mixing all ingredients except the chicken. Place the chicken in a non-reactive container, pour the marinade over, cover and refrigerate at least 2 hours and up to 8 hours.
Grill over a charcoal fire until chicken is cooked through and browned on both sides. Alternatively, broil the chicken 4-6 inches from heat, turning once, until cooked through. Serve with warm tortillas, salsa and avocado. Serves 4-6.
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