Red Chile Marinated Grilled Chicken

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

1. Warm the oil in a medium saucepan over medium heat. Stir in the chili sauce, then add the vinegar, using 2 Tbsp for canned sauce or 4 Tbsp for homemade sauce. Add the cloves, allspice, cinnamon, cumin, black pepper, oregano, and garlic. Bring the mixture to a gentle simmer, cook it for 5 minutes, then take the pan off the heat and allow the marinade to cool.
2. Season the chicken pieces all over with salt. Set them in a large freezer bag or a non-reactive bowl, pour in the marinade, and turn the chicken until every piece is thoroughly covered. Refrigerate for at least 1 hour, though overnight is best.
3. For grilling, take the chicken from the refrigerator before you start the grill. Preheat the grill with an area reserved for indirect heat; with coals, push them all to 1 side, and with gas, heat the grill first and then turn off 1 burner. Oil the grates with olive oil, and check that the thick marinade is coating the chicken on every side. Arrange the chicken on the indirect-heat area, away from flames or coals. Cover and cook for 25-30 minutes, flipping the pieces after 15 minutes. Aim to hold the grill near 350 degrees F. The chicken is ready when the juices are clear and the internal temperature is 165 degrees F for breasts and 175 degrees F for thighs.
4. For roasting instead, heat the oven to 350 degrees F. Arrange the chicken skin-side up in a roasting pan. Roast for about 45-50 minutes, until breasts register 165 degrees F and thighs register 175 degrees F.
5. Finish with sliced avocado, sliced lettuce or cabbage tossed with a little vinegar and oil, sliced radishes, and cilantro. Leftover chicken is also excellent cut up for tacos.