I actually found this in an ad for Texas Pete in Bon Appetite, and it looked like a lot of fun, so we made it for some friends when they came over. Terrific hit. My only additions were to double the Texas Pete’s, and to precook the chicken until it was almost done in the microwave, then just brown it on the grill. Much juicer, and a lot fewer flames to deal with.
SALSA INGREDIENTS:- 1 lime, zest and juice
- 5 roma tomatoes, diced
- 1/2 red onion, chopped
- 1/4 piece habanero pepper, minced
- 2 ears corn, kernels removed
- 2 tbsp. extra virgin olive oil
- 3 tbsp. parsley, chopped
- 3 tbsp. chives, chopped
- 3 tbsp. cilantro, chopped
- 4 tbsp. Texas Pete® Chipotle Hot Sauce
- 2 tbsp. Texas Pete® Original Hot Sauce
- Salt and pepper to taste
- CHICKEN INGREDIENTS:
- 1 whole chicken, quartered
- 1/2 cup extra virgin olive oil
- 4 tbsp. thyme, chopped
- Salt and pepper to taste
- SALSA PREPARATION:
- Combine all ingredients & gently fold together. Allow flavors to infuse for 45 minutes to an hour.
- CHICKEN PREPARATION:
- Drizzle chicken quarters with oil and sprinkle with thyme, salt and pepper. Over medium high heat, grill chicken quarters 8-10 minutes on each side, or until internal temperature reaches 165°F. Remove chicken from grill, allow to rest 6-8 minutes and top with salsa.
Source: http://www.texaspete.com/recipes/texas-pete-charred-chicken/index.php