Chef Javier Plascencia
Oaxacan BBQ Chicken
1/2 onion, minced
4 garlic cloves, minced
1/2 cup Anejo Tequila
1/2 teaspoon freshly ground black pepper
1/2 Tablespoon sea salt
2 cups ketchup
1/4 cup plum tomato, chopped
2 teaspoons mole negro
1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/2 cup shredded piloncillo, Mexican brown sugar (substitute: 1/2 cup dark brown sugar and 1 teaspoon molasses)
1/3 teaspoon Mexican hot sauce
2 pounds chicken, cut into pieces (can substitute shrimp, mushrooms, onions and anything else)
In a large skillet over medium heat, combine the onion, garlic, and tequila. Simmer for 10 minutes, or until onion is translucent. Mix in the black pepper, salt, ketchup, tomato, mole, vinegar, Worcestershire sauce, piloncillo, and hot sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce. Brush sauce all over chicken. Cook on a hot grill, brushing occasionally with sauce.
1.5 ounces Reposado Tequila
4 ounces Grapefruit Soda (or fresh grapefruit juice and club soda)
Mix ingredients. Top with a lime wedge. Enjoy and please drink responsibly.
Marinades should totally cover the meat in order for it to work effectively. You should let the meat marinate overnight.
Use a flavorful marinade and be sure to grill until well browned for an intense grilled flavor.
Fresh, light and flavorful! Summer is the ultimate time of year to serve grilled foods, especially vegetables. Chef Plascencia’s Recommended Vegetables for Grilling: zucchini, chayote (summer squash), carrots, tomatoes, bell peppers, portobello mushrooms, asparagus, red onions
To give vegetables a smoky flavor, add some wood chips or sawdust to the coals and cover the grill after the vegetables have been cooked.
For an extra touch, sprinkle some queso fresco or crumbled feta cheese on top before serving.
Ideal outdoor summer drinks are fresh, light and not complicated. The best recipes are simple to make so you can spend more time enjoying the company of friends.