The secret to this delicious recipe is allowing the marinade to do its magic overnight. This is very flavorful and a terrific Summer dinner for family and friends. If you like (as I do) you can kick up the heat with Serranos or Jalapeños, just serve lots of ice cold beer and it's a winner. I usually add some rice and spicy black beans and its a fiesta straight from the Myans! Enjoy!!
2# chicken pieces, skin on
1 lime, juiced
1 Tbsp. Lime zest, minced
1/2 Red onion, minced
2 cloves garlic, minced
1/2 Btl. Beer
1/4 C. Tequila
1/4 C. White vinegar
3/4 C. Vegetable oil
2 Tbsp. brown Sugar
To taste: cumin, cayenne pepper, blk. pepper, chili powder, and kosher salt
Using a fork prick chicken pieces on both sides and then place in a large ziplock bag. In a bowl combine all other ingredients to make marinade. Pour marinade over chicken and seal bag. Turn sealed bag over and over to distribute marinade to all pieces. Place in the refrigerator for a minimum of 2 hours or overnight.
Prepare grill, and heat to medium high. (If using charcoal, used indirect cooking method where you'll sear chicken skin side down over coals and the cook off to the side.)
Grill chicken until fully cooked, reserve warm for 10 minutes and then serve with warm flour tortillas and salsa (recipe follows)
Papaya-Mango Salsa
1 Mango, peeled & small diced
1 Papaya, peeled and small diced
1/2 Red onion, small diced
To taste- Jalapeño pepper, minced
2 ripe tomatoes, diced
1 clove garlic, minced
Juice of 1 orange and 1/2 a lime
2 Tbsp.white vinegar
2 Tbsp. Vegetable oil
2 Tbsp. Chopped fresh cilantro
Kosher salt and fresh ground black pepper, to taste
In a large bowl combine all salsa ingredients. Let sit for atleast 1 hour prior to serving in the refrigerator. Bring to room temperature before serving.
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