Red Chile Marinated Grilled Chicken

Name: Red Chile Marinated Grilled Chicken
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms bone-in, skin-on chicken parts, preferably thighs, trimmed of excess skin and fat; 1 serving Salt; 296 milliliters Mexican red chili sauce, either homemade* or canned (if you are gluten intolerant and are using canned chili sauce, make sure to read the ingredients on the can, some makers put wheat products in their sauce); 1 Tbsp extra virgin olive oil; 2 Tbsps white or cider vinegar; 1 teaspoons ground cloves; 1 teaspoons ground allspice; 1 teaspoon cinnamon; 0 teaspoons ground cumin; 4 servings A couple of turns on a black pepper grinder; 1 pinch A of dried oregano, crushed; 1 teaspoon minced garlic; 1 slice Avocado; 1 serving Thinly sliced lettuce or cabbage; 1 serving Thinly sliced radishes; 1 serving Cilantro

Red Chile Marinated Grilled Chicken might be a good recipe to expand your main course recipe box. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 687 calories, 46g of protein, and 44g of fat per serving. The Fourth Of July will be even more special with this recipe. A mixture of ground cloves, radishes, mexican chili sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. If you like this recipe, you might also like recipes such as Chile-and-Yogurt-Marinated Grilled Chicken, Chile-and-Yogurt-Marinated Grilled Chicken, and Yucatan Marinated Chicken Skewers with Peanut-Red Chile Mole Sauce.

Instructions

Heat oil in a medium sized saucepan on medium heat.

Ingredients you will need

Cooking Oil

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Sauce Pan

Add the chili sauce.

Ingredients you will need

Chili 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.

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Black Pepper

Allspice

Cinnamon

Oregano

Vinegar

Clove

Garlic

Cumin

Sauce

Bring to a simmer and let simmer for 5 minutes.

Remove pan from heat and let cool.

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Frying Pan

Sprinkle salt over all the chicken pieces on all sides. Put chicken pieces in a non-reactive bowl or a large freezer bag.

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Chicken Pieces

Salt

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Bowl

Add the marinade, make sure all pieces are coated well with the marinade.

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Marinade

Marinate in the refrigerator at least one hour, preferably overnight.

Grilling Instructions:

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.)

Ingredients you will need

Whole Chicken

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Grill

Brush the grill grates with olive oil. Make sure the chicken pieces are well coated on all sides with the paste-like marinade.

Ingredients you will need

Chicken Pieces

Olive Oil

Marinade

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Grill

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. Chicken is done when juices run clear, breasts have an internal temperature of 165°F and thighs 175°F.

Ingredients you will need

Chicken Pieces

Whole Chicken

Equipment you will use

Grill

Roasting Instructions: If you aren't in a grilling mood, you can roast the chicken pieces in the oven. Preheat the oven to 350°F.

Ingredients you will need

Chicken Pieces

Equipment you will use

Oven

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 and thighs 175°F.

Ingredients you will need

Chicken Pieces

Equipment you will use

Roasting Pan