It might seem odd to post this savory recipe instead of the usual cookie recipes at this time of year. Christmas is a few days away, and of course, sweet recipes have been flooding my social media for a while now. It seems as if everyone has only been eating dessert for breakfast, lunch, and dinner during holiday season, which, by the way, is not a bad idea. For some of us who likes savory spicy food, once you put down your last cookie of the day, here it is, for you, Lime and tequila chicken with padron pepper and chipotle spicy sauce.
My hubby has confirmed that this chicken recipe is one of the best I’ve ever made, and once you make it, I hope you agree.
I also have a confession to make. If you follow my IG, you might notice the differences in my photos recently— including photos on this post. They might look a bit commercial to you, and I admit it was my intention to do so. I just got more strobe lights, and it was hard to not play with them repeatedly; as a result, you will be seeing more of those particular fun photos. My goal, eventually, is to depend less on natural light and more on controllable lights. I still love natural light though, but I want to do both, just in case I need to shoot in the dungeon someday. hahaha So, I hope you enjoy those photos just as much.
- 6 whole legs chicken (about 4-5 lbs.)
- Sauce (make 2 cups)
- 8 oz. padron pepper
- 1/4 cup freshly squeezed lime juice
- 2-3 cherry peppers
- 2-3 anchovy fillets
- 1/4 cup chipotle peppers in adobo sauce
- 2-3 cloves garlic, peeled
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1/2 cup salsa verde
- 1/4 cup freshly squeezed lime juice, more if needed
- 7 cups low sodium chicken broth OR water
- 1/4 cup salt
- 2 tablespoons sugar
- 3 cloves garlic, peeled & bruised
- 1/2 cup freshly squeezed lime juice
- 1/2 cup tequila
- To make the brine, heat 2 cups of broth with salt, sugar, and garlic to boil; stir until all dissolved. Mix the mixture with the rest of the ingredients, and let cool. Add chicken to the brine, cover, and refrigerate for 2 hours and no more.
- Drizzle padron pepper with a bit of oil, salt & pepper, and roast at 420F for 15 minutes; set aside. To make the sauce, mix everything in the blender; taste and adjust seasoning per your liking if needed.
- Remove the chicken from the brine, and pat dry. Marinate chicken with half the sauce for 15-30 minutes. Meanwhile, preheat the oven to 400F. Once the time is up, preheat the grilled pan over medium to medium-high heat, then cook skin-side down for 5-10 minutes, or until achieve the grilled marks. Repeat it with the rest of chicken. Roast chicken for 30-35 minutes. Serve it with the rest of the sauce.
Merry Christmas & Happy New Year. See you next year & huge hugs to all of you.
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