MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Chile Marinated Grilled Chicken
Categories: Poultry, Chilies, Herbs, Fruits, Vegetables
Yield: 5 servings

3 lb Bone-in, skin-on chicken
- parts; trimmed of excess
- skin and fat
Salt
1 1/4 c Mexican red chile sauce,
- homemade * or canned
1 tb Extra virgin olive oil
2 tb White or cider vinegar
1/2 ts Ground cloves
1/2 ts Ground allspice
1 ts Cinnamon
1/4 ts Ground cumin
Couple of turns on a black
- pepper grinder
pn Dried oregano; crushed
1 ts Minced garlic

MMMMM--------------------------GARNISH-------------------------------
Avocado slices
Thin sliced lettuce or
- cabbage
Thin sliced radishes
Cilantro

* TO MAKE YOUR OWN HOMEMADE SAUCE, take 2 ancho and 2
guajillo chilies, open them up, remove the stems, seeds,
and ribs. Lightly toast the chilies on a medium griddle
or cast iron pan for a minute or two, flattening them
down with a metal spatula. Place the chilies in a
saucepan, cover with water, bring to a boil, remove from
heat and let soak for 10-15 minutes, until chilies are
softened. Place chilies, 1 1/4 cup of the soaking water,
1 clove of garlic, a pinch of salt, in a blender. Blend
until completely smooth. Put mixture through a strainer
to strain out any solids. Proceed with the recipe, but
don't add any more garlic to the sauce.

Simmer chile sauce and spices to make the marinade:

Heat oil in a medium sized saucepan on medium heat. Add
the chile sauce. Add vinegar (2 Tbsp if using canned
sauce, 4 Tbsp in you've made your own sauce), 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.
(If using coals, move all the coals to one side of the
grill, if using gas, after the grill is hot, turn off
one of the burners.)

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 (not over a flame or coals). 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-|F/175-|C. Chicken is done when juices
run clear, breasts have an internal temperature of
165-|F/74-|C and thighs 175-|F/79-|C.

If you aren't in a grilling mood, you can roast the
chicken pieces in the oven. Preheat the oven to 350-#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-|F/74-|C and thighs
175-|F/79-|C.

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.

By: Elise Bauer

Serves: 4 to 6 servings

RECIPE FROM: https://www.simplyrecipes.com

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