If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chili Garlic Lime Chicken
...in your mind.
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Chili Garlic Lime Chicken
Am I a Kewpie mayo fan - you bet I am. Does it make a difference in the recipe? You sure as hell bet it does. The Kewpie, along with the dry brining of the chicken will make you the star of the neighborhood.
4- 5 tablespoons garlic paste, or 5 or 6 minced big garlic cloves
1 teaspoon black pepper
1 teaspoon chipotle chili powder
Zest and juice of one lime
Directions
We start by dry brining the chicken which will make it more tender and juicy - and it's easy and way less of a hassle and less messy than old school 'wet' brining. Season both sides of chicken with the salt (use approximately one teaspoon per pound) and place skin-side up on a rack on a baking sheet - put in fridge uncovered 4 hours up to overnight
Combine Kewpie, garlic paste, pepper, chili powder and lime zest & juice in a small bowl, mix well and set aside
Remove chicken from fridge 30 minutes before cooking - do not rinse or wipe off any remaining salt
Preheat smoker or oven to 275 degrees
Brush mayo mixture on both sides, and put on the rack and into the oven or smoker - cook until an instant read thermometer reaches 155-160 in the breast
Remove, tent loosely with foil for 15 minutes, then...away you go
