Скачать или смотреть Let's make Red Chile Chicken

Everybody needs a grilled chicken recipe for that casual weekend meal when you want to fill the home with a beautiful aroma and the plate with flavors that capture all your attention. Now, while I'm all for the drama of carving a whole chicken at the table, I'm realistic enough to know that few of us feel comfortable with it. So this is a recipe for grilled chicken parts. I prefer breasts and thighs cooked with the bones in and skin on–both skin and bone contribute immeasurably to the finished flavor. (You can use this approach with chicken legs and wings, too.) I am giving you directions for brining the chicken because brining ensures the best flavor and texture. It takes an hour. When I don't have an extra hour to invest, I buy a kosher chicken, because the koshering process includes a light brine.

In this recipe, I ask you to make a hurry-up version of red chile adobo. I usually make a double or triple batch and keep it in the refrigerator (it keeps for months) for moments when a red chile marinade is what’s needed. If that’s a bit much for you, at the end of the recipe, I give you a very quick chipotle-honey glaze that’s super-quick and very flavorful.

Get the recipe here: https://www.rickbayless.com/recipe/re...