Meyer Lemon And Ancho Chili Chicken


A spicy twist to your classic BBQ chicken recipe this summer - Serve Chicken with sliced grilled avocado and a squeeze of the grilled lemons!

Pairs with our Rutherford Cabernet Sauvignon

3-4 lbs chicken pieces, (I.e.: breasts with ribs attached, or the leg/thigh combo)
Round Pond Meyer Lemon Olive Oil to drizzle
4 whole ripe Avocados; halved, pit removed
3 whole lemons, halved
Salt and pepper

Ingredients for the Marinade
1/2 cup Round Pond Meyer Lemon Olive Oil
3 cloves garlic
1 dried ancho chili (or 1 tsp ancho chili powder)
2 Tbsp fresh thyme, picked from the stems
1-2 Tbsp Kosher salt
1-2 tsp fresh cracked black pepper
1/2 cup chicken stock
1 Tbsp honey
juice of 2 lemons
zest of 2 lemons

For the Marinade
Smash garlic cloves, thyme, lemon zest, dried ancho chilies or powder, salt and pepper into a fine paste with a mortar and pestol or in a small blender or food processor. While blending add 1 Tbsp Round Pond Meyer Lemon Olive Oil. Continue to pulverize paste till blended smoothly with the oil. Remove paste and put into a large zip lock bag. Add the remaining Meyer Lemon Olive Oil, chicken stock, honey, and lemon juice. Seal the bag, and mix thoroughly with your hands to fully incorporate. Add chicken to the zip lock bag, remove air from bag and seal tightly. Refrigerate 2-6 hours, turning bag twice.

For the Chicken
Prepare a hot charcoal fire on one side of a grill (or low heat on gas grill). Spread 1/4 of the coals to the other side of the grill. Clean and season the grate when coals are ready. Place chicken on the cooler side of the grill, skin side up. Cook 15-20 minutes till the underside of chicken if golden brown; brush with marinade. Flip chicken over. Brush with marinade and cook till juices run clear, about 10-15 minutes. Skin should be golden brown and chicken cooked though. Remove and let rest 5-7 minutes.

During the last 10 minutes of cooking the chicken; drizzle avocado with Meyer Lemon Olive Oil, salt and pepper. Place halved lemons and avocados on the grill cut side down, grill 6-9 minutes. Flip over for another 3-4 minutes.

Serve Chicken with sliced grilled avocado and a squeeze of the grilled lemons, along with our Classic BBQ Sauce, Roasted Corn Salsa (minus the beans) and our 2006 Cabernet Sauvignon.

Serves 6
Recipe by Hannah Bauman

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