Smoky Grilled Ancho Chile Chicken

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 2 ancho chile pods, rehydrated and deseeded
• 3 cloves garlic, minced
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. 1

   To make the ancho paste, combine the rehydrated ancho chiles, minced garlic, orange juice, olive oil, apple cider vinegar, cumin, oregano, salt, and pepper in a food processor or blender.

2. 2

   Process until a smooth paste forms, adding a splash of water if needed to reach desired consistency.

3. 3

   Pat the chicken pieces dry and then generously coat them with the ancho chile paste, ensuring every surface is covered.

4. 4

   Marinate the chicken for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.

5. 5

   Preheat your grill to a medium-high heat (around 400°F) and lightly oil the grates.

6. 6

   Grill the chicken directly over medium-high heat for 6-8 minutes per side, or until internal temperature reaches 165°F and char marks appear.

7. 7

   Remove chicken from the grill, let rest for 5 minutes, then slice against the grain.

8. 8

   Garnish with fresh chopped cilantro and serve immediately.