Pollo in Guajillo

Ingredients

12 guajillo chilies 1¾ oz, stems and seeds removed

½ large white onion 5¼ oz, roughly chopped

8 cloves garlic, peeled

¼ tsp black peppercorns (about 12 peppercorns)

1 whole clove

1 tbsp dried Mexican oregano

2 tbsp grapeseed oil

¼ cup orange juice

2 tbsp seasoned rice vinegar

2 tbsp fresh lime juice

¼ tsp ground cinnamon

1½ tbsp sea salt

2lbs bone-in chicken thighs

Preparation

1. In a cast-iron skillet over medium heat, lightly toast the chillies, about 2 to 3 minutes on each side. Remove from the skillet and set aside.

2. In the same skillet, add the onion and garlic, turning once or twice until they are lightly charred, about 10 minutes. Remove from the skillet and set aside.

3. Add the peppercorns, clove, and dried oregano to the pan and lightly toast until they are aromatic, about 2 minutes. Transfer the toasted spices and oregano to a molcajete or spice grinder and grind until finely ground.

4. In a high-performance blender or food processor, add the toasted chilies, onion, garlic, ground spices and oregano, oil, orange juice, rice vinegar, lime juice, cinnamon, and salt. Blend until most of the chillies have come apart.

5. Pat the chicken dry with paper towels. Using a gallon-size resealable bag, add the marinade and the chicken. Seal and let sit in the refrigerator for at least 30 minutes or overnight.

6. Remove the chicken thighs in their marinade from the fridge to allow them to reach room temperature before grilling.

7. Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 230C (450F) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with grey ash.

8. Remove the chicken from the marinade and put them on the grill directly over the medium fire, skin side up. Close the lid and cook, turning once, about 15 minutes on each side. The chicken is cooked when its internal temperature reaches 79C (175F) on a meat thermometer. Transfer the meat to a cutting board and let rest for 5 minutes.

Keywords: Poultry Mexican Main Barbeque