You might think chicken with Alton’s Chili Powder Brown is very sharp. Do not be fooled. Chicken meat coated with honey marinade, and sprinkled before cooking chili powder and cocoa, i.e. pickled in two kinds of marinade. The combination of chili and cocoa is typical for Mexican cuisine. Then chicken is pre-fried in a direct heat source, so that the surface protein curls up and the meat does not lose juice, and brought to readiness with indirect heating. друзьями: 
Time: 2 час. 50 minutes Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 chicken broiler for frying (1.8-2.2 kg.)
- 1 liter water
- 1/2 tbsp. honey
- 100 gr. coarse salt, about 3/4 tbsp.
- 1 tbsp. l curry powder
- 1 tbsp. l chili powder
- 2 tsp cocoa powder
- 1 tsp pepper free adobo powder
- 1 tsp ground cumin (zira)
- 1 tsp hot smoked paprika
- Additional equipment: 2 pieces of newspaper, vegetable oil, 0.9-1.3 kg. charcoal starter for firing coal, 2.5 m. thick aluminum foil, 2 aluminum molds for runoff fat and prevent burning
Recipes with similar ingredients: chicken, cocoa, chili seasoning, curry, paprika, cumin, honey
Recipe preparation:
- Put the chicken on a plastic cutting board with the breast up so that it is turned towards you by the neck. Cut both wings the joints between the wing and the shoulder. Cut your hips by making incisions with each side of the lower end of the breast. Take the legs, twist joints with which they are attached to the back and flip the carcass. Separate the thighs with the lower leg, making incisions in the places where they connect to the back. Take a thigh with a shin, feel it a small indentation at the joints of the joints and make canopy incisions on these joints. Put your thigh with your lower leg on chopping board and cut into 2 parts. Do the same with in another piece. Turn the carcass upside down again, position a knife opposite the chest cartilage and make an incision along the chest, slicing breast fillet from bone. Freeze remaining bones and ridge for broth or discard.
- Fold the pieces of poultry into a resealable plastic bag of 1 l., add water, honey and salt. Close the bag and shake vigorously 1-2 minutes, so that the honey is evenly distributed, and the salt is dissolved. Put the bag in a waterproof container and place in 1.5 hour refrigerator
- While the meat is pickled, in a resealable plastic bag 1 liter mix curry powder, chili powder, cocoa powder, adobo powder, cumin and hot smoked paprika. paper towels dry. Do not wash. Fold chicken with a mixture of spices and shake so that the slices are completely her covered. Put the chicken on a wire rack mounted on a mold for baking. Allow to stand for 30 minutes.
- Lightly sprinkle 2 pieces of newspaper with vegetable oil and place to the bottom of the starter for a charcoal grill. Fill it with charcoal (0.9-1.3 kg.) And install on a barbecue grill coal grill, give stand the coal until it is hot and covered with ash, about for 15-20 minutes. From strong aluminum foil make a ring, center which will be 23 cm in diameter. This ring wrap around starter and lay on the charcoal grill. Caution and evenly distribute the hot coal outside the ring. In the center of the ring put an aluminum mold for draining fat. Replace meat rack and let it warm up for 2-3 minutes.
- Lightly oil the meat rack. Lay out the pieces chickens peeled down on a wire rack over hot coals. Every 3-4 minutes turn the legs 1/4. Flip the hips, wings and breasts after 4-5 minutes The peel should be covered with bubbles and brown. Reduce the heat by turning the grill if necessary, other pieces fall on colder or more hot coals, and so that the flame does not appear. After 9-10 minutes. at first make the breasts in the center of the grill and cover the second aluminum mold. After 10-11 minutes shift wings for prevent burning to the surface of this form. Lean against hips and legs to the sides of the aluminum form so that they are in the zone of indirect heating. Turn over every 2 minutes. Ready put the pieces on top of the mold. After 18-20 minutes. check temperature with a cooking thermometer, inserting it into the fattest part of each piece. The temperature should be 70 ° C. Transfer the chicken into a clean medium-sized bowl. Cover with a kitchen towel and let stand for 5 minutes Transfer to serving dish and immediately serve.
