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Roast Chipotlé Chicken Lickin'

A gooey finger-lickin' experience will be had by all participants. Savory, spicy and on the hot side, this dish personifies the old KFC slogan...

Ingredients

Cut up the roasters into separate pieces (you can leave wing on side of breast for flavor and to keep breast from drying out). Put pieces into gallon ziplocks and pour in enough Tamarindo Bay Steak Sauce to wet it down, then thin it out with a big splash of the cheap white wine (then drink the all but the last cup), throw in a healthy dose of minced garlic and zip it up. Mush it up with your hands to distribute the marinade and refrigerate for at least 2 hours if not overnight. Place in an ample roasting or baking span to catch all the developing juices, preheat the oven to 425 deg. (F) and let her rip for 25 minutes per side.

Remove pan when done and skim off the majority of the grease. Remove chicken to a large skillet on medium heat and deglaze your roasting pan on a medium high burner with that last cup of wine into which you've stirred in a couple tablespoons flour depending on how much chicken you made. Stir constantly to thicken, scraping all the good crunchy and roasty bits off the bottom & sides of pan.

When a bit thicker than you started with, stir in a half a jar of Smoky Iguana Salsa for approx. each 6 to 8 pieces into the deglazed & thickened sauce (or whole 5oz. bottle of Smoky Iguana Chipotlé Pepper Sauce). As soon as this sauce has warmed back up, pour over the chicken in the skillet turn up to med high and and stir occasionally for another minute to mix it all in good. Great with a rice or couscous side dish, cold beer and lots of napkins.

Directions

-Roasting Chickens - cut into pieces (don't use boneless, you'll need a handle on the pieces)

-Tamarindo Bay Steak Sauce

-Smoky Iguana Chipotle Salsa

-Cheap White Wine

-Minced Garlic

-White flour

Sauces you can use in this recipe.

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