BBQ Chilli Chicken With Drunken Pinto Beans
Spicy grilled chicken with a rich adobo marinade served with hearty pinto beans cooked in beer.
Equipment
- oven
- Grill pan or barbecue
- Food processor
- large pan
- Knife
Ingredients
- 1 whole chicken butterflied
- 3 plum tomatoes
- 6 garlic cloves
- 2 dried chipotle chillies
- 4 dried guajillo chillies
- 4 dried ancho chillies
- 1 tablespoon dried oregano
- 10 allspice berries
- 4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon ground cinnamon
- 100 ml vinegar
- 2 limes
- 1 white onion
- 6 garlic cloves
- 2 jalapeño chillies
- Olive oil
- 2 bay leaves
- 2 plum tomatoes
- 2 cans pinto beans
- 330 ml beer
- Fresh coriander
Instructions
- Preheat the oven to 200°C.
- Roast the tomatoes and garlic for 30 minutes until soft.
- Soak the dried chillies in hot water for 15 minutes.
- Drain the chillies and reserve some liquid.
- Blend chillies, garlic, tomatoes, oregano, spices, salt, and pepper into a paste.
- Add vinegar, lime juice, and some soaking liquid and blend again.
- Place the chicken in the marinade and coat well.
- Cover and marinate for at least 3 hours or overnight.
- Bring the chicken to room temperature before cooking.
- Preheat the grill or pan to medium heat.
- Cook the chicken for 15 to 20 minutes per side, turning once and brushing with marinade.
- Rest the chicken before serving.
- Slice onion and garlic.
- Chop the jalapeño chillies.
- Heat oil in a pan and cook onion, garlic, chillies, and bay leaves for 5 minutes.
- Add chopped tomatoes and pinto beans.
- Season and add the beer.
- Simmer for 30 minutes.
- Stir in chopped coriander and remove from heat.
- Cut the chicken into pieces and serve with the pinto beans.
Notes & Wine Advice
Recipe Notes
This BBQ chilli chicken with drunken pinto beans is ideal for meal prep or entertaining. Marinate the chicken ahead of time for deeper flavor. Let the chicken rest after grilling to keep it juicy. The beans can also be made in advance and reheated gently before serving.Wine Advice
A bold red wine like Zinfandel pairs well with the smoky and spicy flavors of this dish. The fruitiness balances the heat from the chillies and complements the richness of the beans. If you prefer white wine, a slightly off-dry Riesling works well to soften the spice and refresh the palate.Nutrition values
Calories: 520 kcal | Carbohydrates: 28 g | Protein: 42 g | Fat: 24 g | Saturated Fat: 7 g | Sodium: 780 mg | Sugar: 8 g