To make the marinade, mince the garlic and place into a bowl, along with the chipotle pepper puree and tabasco sauce. Squeeze the lime and add the salt. Add the eggs and whisk together. To finish, whisk in the half and half and set aside.
Lay the chicken breast-side down. Using a heavy chef's knife, carefully cut down the middle through the breast bone. Trim off the rib bones and any excess fat. Cut the breast in two. As you cut each breast, add the pieces to the marinade.
Stir to coat. Cover and let marinate for at least 6 hours, preferably 24 hours. Half way through marinating, give it a toss to evenly coat.
- 1 tbsp garlic
- 1 to 2 tsp chipotle pepper puree
- 1/2 to 1 tsp tabasco sauce (or chipotle tabasco sauce)
- 1 lime (juice of)
- 1 tsp kosher salt
- 2 large eggs
- 1/3 cup half and half (10 percent milk fat)
- 2 whole, bone-in, skin-on chicken breasts