Weekend Treat: Chipotle BBQ and Whiskey Chicken Tacos
This weekend, try something new — something that takes time but is worth all the effort. Think juicy slow-cooked chicken legs and whiskey. If you are in, here’s a Mexican recipe that is bound to win hearts.
- 4 bone-in skin on chicken thighs
- 1 tsp. smoked paprika
- ½ tsp. cumin powder
- 2 tbsp. vegetable oil
- ¼ cup of rye whiskey
- ¾ cup of BBQ sauce
- 2 chipotle peppers in adobo sauce, diced
- ¼ cup water
- 1 large bell pepper thinly sliced
- 1 small onion thinly sliced
- 5 cloves of garlic peeled
- 1 Anaheim chili, thinly sliced, seeds removed
- 1 lemon sliced, seeds removed
- Salt and pepper
- Flour tortillas
- Chopped cilantro
- Queso Fresco
- Lime wedges
Start by preheating the oven to 350 degrees Fahrenheit.
Pat dry the chicken thighs with a paper towel after you have cut off excess fat and rub them with salt, pepper, paprika, and cumin. Then, heat oil in an ovenproof skillet on a medium to high heat and place the seasoned chicken. Cook both sides till the skin turns golden. This should take approximately five minutes per side. Remove the chicken from heat once done and keep it aside.
Scrape off the bits stuck to the pan using a wooden spatula and pour the whiskey. Immediately turn down the heat and pour the BBQ sauce, water, chipotle peppers, adobo sauce, garlic, onion, and lemon slices. Mix well before putting the chicken back to the pan. Bake at 350 degrees Fahrenheit for 45 minutes, uncovered. Reduce the temperature to 275 degrees Fahrenheit and bake for another 45 minutes but covered this time.
You will know that the chicken is ready when it is tender and falling from the bone.
Discard the lemon slices after you have taken the chicken out. Now, carefully remove the bones and skin from the chicken and shred the meat using a fork. Over medium heat, stir the shredded meat and veggies with the sauce. Ensure that they are well coated.
Serve with warm flour tortillas, queso fresco, cilantro, and lime.
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