Moveable Feast
  • home
  • services
  • bio
  • blog
  • contact
  • PHOTOS (summer)
  • photos (winter)
  • PRESS
  • faq

Feast Mode

a moveable feast blog

Mexican Marinated Chicken

9/18/2018

9 Comments

 
Picture
Tonight at sundown begins Yom Kippur. For 25 hours we will fast. [Ed. note: A WHOLE DAY AND AN HOUR DEATH WHERE IS THY STING?] This “Day of Atonement” (English translation) isn't Hanukkah, but it's the holiest day of the year, and a day to begin the new year with a fresh start.

When I was young, my mamala used to make her famous roast chicken before the fast and another one to break fast. We lived in a small town about 200 miles (round trip) from the nearest synagogue in Portland, Oregon. By the time services were over, and it was past sundown, we made it home around 8:00pm and started roasting a chicken we didn't actually eat until 10:00pm. It was a long day and we were all pretty hangry [Ed. note: A technical term.] by that point! 

​Although hardly traditional Jewish fare, this Mexican-marinated roast chicken is the perfect way to start the fast and it will be an easy and equally delicious meal to break fast. Best of all, I prepared everything ahead of time, so I didn't have to start the process after work.
Picture
A word about the marinade: you're probably thinking mayonnaise is an odd choice, but it's not. It works. The Best of Fine Cooking explains, "Mayonnaise is the perfect base for marinade as it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle and the beer adds depth of flavor."

The spice level is relatively mild, for my taste. If you like a bit more kick, like the BF and I do, add an additional ¼ - ⅓  cup of purée to the mayo.

Serve this chicken with anything! We made burrito bowls, but it's perfect served in a tortilla as a burrito or taco. Our side dishes included saffron rice, black beans, pickled red onions, avocados and a delectable cilantro vinaigrette that was so good, it will have its own blog entry very soon.

To all of my tribe, wishing you a meaningful Yom Kippur and an easy fast.
Picture
Adapted from: The Best of Fine Cooking, Mexican, 2018
Number of servings: 4-6

​Ingredients
  • One 7-oz. can chipotles in adobo
  • ½ medium white onion, coarsely chopped
  • ¼ cup dark beer (such as Negra Modelo)
  • ¼ cup packed fresh cilantro
  • 2 tablespoons fresh lime juice (from 1 medium lime)
  • Fine sea salt
  • 1 cup mayonnaise; more as needed
  • 2 pounds boneless, skinless chicken thighs

Directions
  1. In a blender, purée the chipotles with adobo sauce until smooth. Add onion, beer, cilantro, lime juice and large pinch of salt to chipotles. Purée until smooth. 
  2. Transfer mixture to a large nonreactive baking dish. Fold in the mayonnaise and ⅓ cup of the chipotle purée. If you like more of a spicy kick, add ¼ - ⅓ cup more purée. 
  3. Refrigerate remaining purée for another use. It will keep in an airtight container for at least one month. 
  4. Add the chicken to the marinade. Cover dish with plastic wrap and refrigerate for at least 2 and up to 4 hours.
  5. Heat a gas grill to high or use a stove-top grill pan (as I did). Remove chicken from marinade and grill unil they have grill marks, about 4-6 minutes on each side. 
  6. Let rest for 5 minutes, slice and serve.

NOTE: You can make the marinade ahead of time. Tightly covered, the marinade (with mayo) will keep in the refrigerator for up to two days.
9 Comments
julie steiner
9/19/2018 12:24:56 am

Looks incredible Jacquie!

Reply
Jacqueline Steiner
9/19/2018 08:19:46 am

Thank you so much Julie!!

Reply
Dena Steinbacher
9/19/2018 03:34:17 am

This is definitely happening this week. As always thanks for the inspiration and walk down memory lane. Much love to you and Don.

Reply
Jacqueline Steiner
9/19/2018 08:21:43 am

Hello Dena--We love and adore you...and miss you! Hope you enjoy the recipe. Take care. xoxo

Reply
Alice
9/19/2018 04:17:05 pm

This looks so good! I bought all the ingredients and I'm making this tonight. Thank you for the recipe. Your pics are gorgeous!

Reply
Logan
9/19/2018 05:27:05 pm

Just made this for dinner it was awesome! Whole family of picky eaters loved it!

Reply
Jacqueline Steiner
9/19/2018 05:28:29 pm

Thank you Logan! Glad you liked it.

Reply
Ed
9/19/2018 05:59:52 pm

Cooked this meal for my partner and me and made double for lunches tomorrow. Fabulous! How can I follow your blog?

Reply
Jacqueline Steiner
10/2/2018 04:47:24 pm

Hello Ed,

Thank you for your comment and I'm glad you enjoyed the meal. Going forward, I will have a subscribe feature, but for the time being, you can follow me on Instagram (@jacquiesteiner), Facebook (Jacquie's Moveable Feast) or Twitter (@moveablefeast_j ). Hope this helps. Stay tuned as I post great weekly recipes on this website, as well as daily posts on IG and FB. Take care.

Reply



Leave a Reply.

    Subscribe

    Author

    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

    Archives

    May 2020
    February 2020
    January 2020
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017

    Categories

    All
    Ahi
    Apple
    Apple Pie
    Avocado
    Bars
    BBQ
    Beans
    Beef
    Beets
    Black Bean
    Blackberry
    Blueberries
    Borscht
    Bread
    Brownies
    Brussels Sprouts
    Bundt
    Butter
    Butternut Squash
    Butterscotch
    Cabbage
    Cake
    Caramel
    Carrot
    Challah
    Champagne
    Cheesecake
    Chicken
    Chili
    Chinese
    Chinese New Year
    Chocolate
    Christmas
    Cinco De Mayo
    Citrus
    Cocktail
    Coconut Rice
    Comfort Food
    Cookies
    Corn
    Cranberries
    Crostata
    Crumble
    Cupcakes
    Curry
    Dessert
    Easter
    Egg
    Egg Nog
    Eggplant
    Fish
    Ginger
    Gingerbread
    Gluten Free
    Grain Free
    Green Sauce
    Gumbo
    Halibut
    Halloween
    Hannukah
    Healthy
    Holiday
    Holidays
    Ice Cream
    Indian
    Kale
    Key Lime
    Kohlrabi
    Kosher
    Lamb
    Latkes
    Lemon
    Lentil
    Low Carb
    Mac & Cheese
    Malt
    Mango
    Mango Salsa
    Mardi Gras
    Martini
    Memorial Day
    Mexican
    Miso Chicken
    Moroccan
    Mushrooms
    Naan
    Nectarine
    Noodles
    Olive Oil
    Parsnips
    Passover
    Pasta
    Pavlova
    Peanut Butter
    Penne
    Peppermint
    Pesto
    Pie
    Pizza
    Plums
    Pluot
    Pork
    Potatoes
    Pots De Creme
    Pudding
    Pumpkin
    Pumpkin Cake
    Quinoa
    Rajma
    Raspberries
    Ratatouille
    Risotto
    Root Beer
    Salad
    Salmon
    Salmon Bowl
    Salsa
    Sauce
    Scallops
    Shortbread
    Short Ribs
    Shrimp
    Side Dish
    Soup
    Soy Sauce Eggs
    Spicy
    Spiralized
    Steak
    Strawberries
    Sugar Free
    Summer
    Sweet
    Sweet Potatoes
    Tacos
    Tart
    Thanksgiving
    Tomatoes
    Turkey
    Valentine's Day
    Vegan
    Veganuary
    Vegetable
    Vegetarian
    Veggie Burger
    Whole30
    Whoopie Pies
    Yams
    Yellow Bell Pepper
    Yu Choy

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • home
  • services
  • bio
  • blog
  • contact
  • PHOTOS (summer)
  • photos (winter)
  • PRESS
  • faq