Chocked full of flavor, including a hint of some spice, this Southwestern-inspired barbecue chicken is a summer staple! A dry brine method traps in so much flavor, and when paired with a homemade chunky salsa, it's like a party for the tastebuds!
Keyword grilled chicken, Southwestern recipe
Prep Time 30minutes
Cook Time 30minutes
Brine Time 2hours
Total Time 3hours
For the chicken
1tspdried Mexican oreganocrushed
1tspdried garlic granules
For the salsa
1 14.5-oz canblack beansdrained and rinsed
2cupssweet cornfrozen and thawed
115-oz canfire-roasted tomatoes
½cupchopped purple onion
For the dry brine chicken
In a small bowl, combine the salt, oregano, chipotle powder, cumin, dried garlic, and baking soda. Add the lime zest and work together with fingers until fragrant.
Remove the backbone of the chicken by cutting along each side of it with a sharp knife. Flatten chicken out, cracking the breastbone if needed. Separate skin from the meat, working fingers between the layers while being careful not to tear the skin.
Rub about ¾ of the prepared brine mixture under the skin. Sprinkle the remaining rub over the top of the skin. Cover with plastic wrap and brine in the refrigerator for 2-8 hours.
When ready to grill, heat the grill to high. If using a gas grill, have one side on high heat and one on medium heat. Grill chicken skin-side down for 15 minutes. Turn over and continue grilling until the meat registers 160°F, 15-20 minutes. Remove and let rest for 15 minutes before cutting.
For the salsa
In a large bowl, combine the drained and rinsed beans, sweet corn, tomatoes with the juices, onion, chipotle powder, pickled jalapeño, salt, lime zest, lime juice, and cilantro. Stir to combine and taste for seasoning. This can be made 8 hours ahead and stored in the refrigerator. Serve with the chicken and tortilla chips.