Servings: 4 servings
Calories: 250kcal
Ingredients
- 8 medium bone-in skin-on chicken thighs, about 2 lb; sub: drumsticks, boneless thighs, or split breasts
- 4 large dried guajillo chiles stemmed & seeded; sub: ancho or pasilla chiles, or 1/2 Tbsp chipotle powder
- 3 garlic cloves sub: 1 tsp garlic powder
- 2 tbsp apple-cider vinegar sub: lime juice or red-wine vinegar
- 2 tbsp olive oil sub: avocado oil, melted ghee
- 1 tsp smoked paprika sub: regular paprika + pinch liquid smoke
- 1 tsp dried oregano sub: epazote, marjoram, or Italian herb mix
- 1/2 tsp ground cumin sub: ground coriander
- 1 1/2 tsp sea salt sub: kosher salt
- 1/2 tsp black pepper sub: cracked pink peppercorns
Instructions
- Make the guajillo paste: Toast dried guajillos in a dry skillet over medium heat 30 sec per side until fragrant. Soak in 1 cup hot water 5 min, then drain (reserve 2 Tbsp soaking liquid). Blend softened chiles with garlic, vinegar, olive oil, reserved liquid, paprika, oregano, cumin, salt, and pepper to a thick, brick-red paste.
- Marinate the chicken: Pat thighs dry; loosen skin slightly. Slather 2 Tbsp paste under the skin and the rest over the exterior. Chill at least 15 min (flavor deepens overnight).
- Preheat & set up grill: Gas/charcoal grill high direct heat zone (450–500°F) plus a cooler zone. Cast-iron skillet: heat on medium-high until a wisp of smoke appears.
- Grill & char: Place thighs skin-side down over direct heat 4-5 min until dark grill marks form. Move to cooler zone, flip, cover lid, cook 12-15 min more, turning once, until internal temp hits 175°F.
- Rest & serve: Tent lightly with foil; rest so juices redistribute. Plate with a scatter of fresh cilantro or lime wedges.
Nutrition
Serving: 1serving | Calories: 250kcal | Protein: 21g | Fat: 18g
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