It seems like we come across lots of different recipes each day, but many are simply too convoluted or complicated to try more than once. This one below is from an article out of an online publication out of Vancouver, BC, and we’ve tried a version of it before. We recommend it highly, and you can even spruce the flavor up by adding a modicum of either tequila or replace the hot pepper flakes with some chile powder (any less hot variety). Enjoy!

FIRE ROASTED MEXICANO CHICKEN

1/4 cup Kahlua

1/4 cup fresh lime juice

1/4 cup extra virgin olive oil

1/4 cup hot sauce

2 cloves garlic

1 onion, quartered

1/4 cup cilantro

2 Tbsp fancy molasses

2 Tbsp ketchup

2 tsp Dijon mustard

2 Tbsp pickled jalapenos

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp freshly ground black pepper

Pinch of hot pepper flakes

4 bone-in chicken breasts, skin on

Combine Kahlua, lime juice, olive oil, hot sauce, garlic, onion, cilantro, molasses, ketchup, mustard, jalapenos, cumin, chili powder, salt, cinnamon, nutmeg, black pepper and hot pepper flakes in food processor or blender and blend until smooth.

Place chicken breasts in shallow baking dish and pour over marinade. Cover and refrigerate overnight.

Preheat grill to medium-high and sear chicken, breast-side down, for 10 minutes, rotating to produce crisscross grill marks after five minutes.

Reduce heat to medium, turn chicken, close lid and continue cooking until juices run clear, or about 10 minutes.

Makes 4 servings.

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