The secret to Bobby’s juicy, spicy chicken meat is juice marinade lime, chili seasoning and Worcester sauce. Bobby Fly gives Chicken hips infuse the night in the marinade. Before grilling meat, he adds to the dish chips with cream cheese sauce, cooling avocado and jalapenos. Share with friends: 
Time: 9 hours Difficulty: medium Servings: 6-8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chicken in lemon marinade with chili pepper:
- 8 boneless chicken thighs
- 1/2 tbsp. lime juice
- 1/2 tbsp. light olive oil
- 2 tbsp. l seasoning chili
- 2 tbsp. l Worcester sauce
- 1 tbsp. l ground zira
- 1 tbsp. l chopped garlic
- 2 tsp black pepper
Honey sauce with chipotle pepper:
- 1 tbsp. honey
- 1/4 Art. canola oil
- 4 tbsp. l seasoning chili
- 2 – 3 tbsp. l mashed canned pepper chipotle in sauce adobo
- 2 tbsp. l Dijon mustard
- 2 tbsp. l ground coriander
- 2 tbsp. l ground zira
- 2 tbsp. l spanish paprika
- Salt and freshly ground black pepper
- Blue corn chips for decoration
- Cheese sauce (see recipe below)
- Avocado Relish (see recipe below)
- Jalapeno fried peppers (see recipe below)
Cheese sauce:
- 2 tbsp. l (30 gr.) Unsalted butter
- 2 tbsp. l flour
- 2 – 2.5 tbsp. hot milk
- 450 gr grated semi-hard cheese
- Salt and freshly ground black pepper
- A pinch of freshly ground nutmeg
Avocado Relish:
- 3 ripe Hass avocados, peeled and chopped cubes
- 1 pepper Serrano or jalapenos, finely diced (you can add a few peppers to taste)
- 1/2 small red onion, diced
- 2 lime juice
- 2 tbsp. l canola oil
- 2 tsp honey
- Salt and freshly ground black pepper
- 1/4 Art. finely chopped fresh green cilantro
- Jalapeno fried peppers:
- 8 jalapenos peppers
- Canola oil, for lubrication
Recipes with similar ingredients: chicken thighs, lime juice, chili seasoning, Worcestershire sauce, cumin, garlic, honey, pepper chipotle in adobo sauce, Dijon mustard, coriander, paprika, chips, flour, milk, cheese, nutmeg, Avocado, serrano pepper, pepper jalapenos
Recipe preparation:
- For chicken marinade: put chicken thighs in a bowl. Mix lime juice, olive oil, seasoning in a small bowl Chili, Worcester sauce, Zira, garlic and black pepper. Then marinate chicken thighs. Cover the meat and refrigerate for the night.
- For honey sauce with chipotle: mix honey, canola oil, chili seasoning, chipotle pepper, mustard, ground coriander, zira and spanish paprika. Season with salt, pepper and set aside sauce to the side.
- Preheat the grill to a moderate heat. Good salt, pepper chicken and lay it on the grill at an angle of 45 degrees, fry until beautiful marks from grilling. After that, gently flip the chicken thighs and keep cooking. Start lubricating your hips with honey sauce with chipotle every few minutes. After the inner the meat temperature will reach 75C, or the juice secreted will not transparent, after 8 minutes remove the chicken thighs from the grill. Leave me alone meat for 5 to 10 minutes. Before serving, cut it.
- Lay blue corn chips in layers in a dish first, pour with their sauce, then lay on top chicken meat, avocado relish and jalapenos peppers.
- Cheese sauce: Melt the butter in medium pan over medium heat. Mix with flour, cook for 1 minutes. Pour in 2 cups of warm milk gradually, increase heat, bring to a boil and continue stirring until the sauce thickens and does not disappear the taste of flour, about 5 minutes.
- Remove the sauce from the heat and slowly, stirring, enter in portions cheese. Continue mixing until smooth. Add salt, pepper and nutmeg. Leave me alone.
- Avocado Relish: In a medium-sized bowl, mix avocado, serrano pepper, onion, lime juice, oil, honey, salt and pepper to taste. Add cilantro greens.
- Fried pepper халапеньо:Смажьте перец халапеньоolive oil, salt, pepper. Grill until tan marks, about 6 minutes.
