Red Chile Marinated Grilled Chicken
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Category
Dinner
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Cusine
Mexican, Mexican and Tex Mex
What do you need?
How to make?
Ingredients
3 pounds bone-in, skin-on chicken parts, preferably thighs, trimmed of excess skin and fat
Salt
1 1/4 cup Mexican red chili sauce, either homemade* or canned
1 tablespoon extra virgin olive oil
2 tablespoons white or cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1/4 teaspoon ground cumin
A couple of turns on a black pepper grinder
A pinch of dried oregano, crushed
1 teaspoon minced garlic
Avocado slices
Thinly sliced lettuce or cabbage
Thinly sliced radishes
Cilantro
Directions
Heat oil in a medium sized saucepan on medium heat. Add the chili sauce. Add vinegar , cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic.
Bring to a simmer and let simmer for 5 minutes. Remove pan from heat and let cool.
Sprinkle salt over all the chicken pieces on all sides. Put chicken pieces in a non-reactive bowl or a large freezer bag. Add the marinade, make sure all pieces are coated well with the marinade.
Marinate in the refrigerator at least one hour, preferably overnight.
Remove the chicken from the refrigerator before starting up the grill. Preheat your grill, allowing for a space on the grill for cooking the chicken with indirect heat.
Brush the grill grates with olive oil. Make sure the chicken pieces are well coated on all sides with the paste-like marinade.
Place the chicken pieces on the indirect heat part of the grill . Cook, covered, for 25-30 minutes, turning the pieces over after the first 15 minutes. Try to keep the temperature in the grill around 350 degrees F. Chicken is done when juices run clear, breasts have an internal temperature of 165 degrees F and thighs 175 degrees F.
If you aren't in a grilling mood, you can roast the chicken pieces in the oven. Preheat the oven to 350 degrees F. Place the chicken pieces in a roasting pan, skin-side up. Cook for about 45-50 minutes, until breasts have an internal temperature of 165 degrees F and thighs 175 degrees F.
Serve garnished with sliced avocado, sliced lettuce or cabbage dressed with a little vinegar and oil, sliced radishes and cilantro.
Makes for great leftover chicken to cut up and put into tacos.
