- 8
- 20 mins
- 20 mins
Ingredients
- 1 can (7 ounces) chipotle chiles in adobo sauce
- 1 medium-size white onion, chopped
- 1/2 small jalapeno, seeds removed, chopped (add more to taste)
- 1/2 cup chopped, fresh cilantro
- Juice of 4 limes
- Kosher salt
- 2 to 3 cups mayonnaise
- 2 whole chickens, cut into pieces (or substitute 12 chicken thighs)
- 1 whole lime, cut into wedges, for garnish
Preparation
Step 1
In a blender, combine the chiles, onion, jalapeno, cilantro and lime juice. Add a pinch of salt. Blend until smooth. Transfer to a large glass or stainless-steel bowl. Fold in 2 cups of mayonnaise. Taste and adjust the seasonings. If it is too spicy, add more mayonnaise. Add the chicken pieces, turn to coat, then, cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
Heat the oven to 325 degrees. Set a metal rack over a rimmed baking sheet.
Remove the chicken from the refrigerator and place bone-side down on the rack. Roast until the breast meat near the bone registers 165 degrees and thigh meat registers 180 degrees, for about 45 minutes. If you don't have a meat thermometer, cook until it no longer is pink and the juices run clear. Use tongs to carefully transfer the chicken to a platter to rest for 5 to 10 minutes before serving. Serve with wedges of lime and Cool Orange, Jicama and Mango Slaw (see recipe).