1 1/2 Tbs. chopped chipotle chile in adobo sauce from a can or jar
1 Tbs. finely chopped garlic, chopped
2 tsp. chopped fresh sage or 1/4 tsp. dried sage
salt and freshly ground black pepper
Instructions
To butterfly the chicken, plave the chicken on a clean cutting board, breast side facing down. Holding the tail of the chicken, use kitchen shears to cut along each side of the backbone, from end to end. Remove and discard the backbone. Look for a patch of white cartilage at the bace of the inner breastbone; make a cut in the cartilage (this will help to release the bone.) Grasp each side of the chicken and bend the chicken backwards until you hear it crack. Pop oout the bone which will be exposed beneath.
In a small bowl, whisk together the olive oil, chipotle, garlic and sage. Season the chicken all over with salt and pepper. Brush generously with the chipotle mixture. Cover the chicken with plastic wrap and let marinate for 45 min. at room temperature.
Preheat grill to high heat and brush the grate with oil or spray.
Transfer chicken skin side down, to the grill. Close the grill cover and cook until the juices clear when the chicken is pricked in the thigh with a fork and the skin is lightly charred, 12-14 min. per side.
Originally Submitted
4/20/2012
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