TO OUR READERS

The Renton Reporter continues the presentation of recipes from the culinary program students and staff at Renton Technical College. Each dish is paired with wines in various price ranges, as suggested by local wine experts.

3 cloves garlic

3/4 tbsp. chopped canned chipotle chilies with some of the adobo sauce

3/4-cup apple cider vinegar

1/2-cup water

2 tbsp. honey

1 Spanish onion-roughly cut

1/3-cup lime juice

4 tsp. ground cumin

3 tbsp. paprika

1 bunch cilantro

1 tbsp. salt

1/2-tsp. black pepper

1 tsp Tabasco sauce

1 cup Worcestershire sauce

2 each (three pound) whole chickens, cut into pieces

Directions

1. Place garlic, onion, cilantro, chipotle chilies, honey and vinegar into blender. Puree until smooth, and then add water, lime juice, cumin, paprika, salt, black pepper and hot sauce. Blend until incorporated and then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator six hours to overnight.

2. Preheat an outdoor grill for medium heat and lightly oil. Remove chicken from marinade, and shake off excess, discard remaining marinade.

3. Grill chicken until juices run clear, turning frequently, about 20 minutes.