Ingredients
- 1 7 ounce can chipotle chillies in adobo sauce
- 1 medium 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
Preparation
Step 1
1. In a blender, combine the chipotles with adobo sauce,white 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 seasonings. If is too spicy,
add more mayonnaise.
2. Add the chicken pieces, turn to coat, then cover the bowl and
marinate in the refrigerator for 2 to 4 hours, turning occasionally.
3. Heat the oven to 325 degrees. Set a metal rack over a rimmed baking
sheet.
4.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, about 45 minutes. If you don't
have a meat thermometer, cook until no longer pink and the juices run
clear.
5. Use tongs to carefully transfer the chicken to a platter to rest 5 to 10
minutes before serving. Serve with wedges of lime.