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Mexican Tropical Chile Roast Chicken
Photo by Iain Bagwell; written by Elaine Johnson

Mexican Tropical Chile Roast Chicken

We took the flavors of a Western classic, Mexican rotisserie chicken, and put them in a brine to produce a succulent texture and meat infused with complex seasonings in addition to salt.

For the Mexican Tropical Chile seasoning, pour 1 qt. water into a deep pot. Add 2/3 cup kosher salt and warm over high heat, stirring, until salt dissolves. Remove from heat and stir in 2 qts. cold water; 10 large garlic cloves, crushed; 1/4 cup ground ancho chiles; and 2 tbsp. dried Mexican oregano. Nest pan in ice water until cool. Stir in zest of 5 large limes, 1/2 cup lime juice, and 2/3 cup thawed frozen pineapple juice concentrate.

Accompaniments: Corn or flour tortillas, cilantro sprigs, lime wedges, and chopped white onion.

Recipe: Best Brined Roast Chicken


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