New Mexican Red Chile ChickenPrep: 10 min Cook: 10 min Servings: 4by John Spottiswood300 recipes>
This recipe is very similar to the Southwestern Green Chile chicken I posted, but uses flavorful dried New Mexico chiles instead of fresh green chiles. Personally, I liked this version slightly better, but it was close. A mix of the two is ideal. I found ground New Mexican chile at the Safeway near us in part of the spice section that has the bags of hanging mexican spices. It was $.99 for 10x as much as I used in this recipe. If you can't find it, any red chile powder can be substituted (except cayenne which would blow your socks off!).
- 6 whole skinless, boneless chicken thighs or 2 whole skinless, boneless chicken breasts or 4 half breasts (each half 6-8 ounces)
- 2 tsp coarse salt (kosher or sea)
- 1 tsp freshly ground black peppercorns
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 2 Tbsp gound new mexico chile powder
- 4 cloves garlic, finely chopped
- 1/2 cup chopped fresh cilantro, plus
- 1/4 cup fresh lime juice, plus 4 lime wedges for serving
- 1/4 cup extra-virgin olive oil
- Wrap 2-4 bricks in aluminum foil (shiny side out)
- Combine the six dry ingredients after the chicken in a small bowl and stir with fingers to mix.
- Rinse chicken under cold water and dry with paper towels and put in a non-reactive baking dish. Sprinkle chicken on both sides with rub and gently rub into chicken with your fingers.
- Drizzle the olive oil over the chicken breasts, and pat the oil, garlic and chopped cilantro onto the chicken with your fingertips. Pour the lime juice over the chicken, turning to coat both sides .
- Let the chicken marinate in the refrigerator, covered, for 30 minutes to 3 hours, turning the breasts once so they marinate evenly.
- Set up the grill for direct grilling and preheat to high. When ready to cook, clean and oil the grill grate. Arrange the breasts on the hot grate. Place one brick on top of each two breast halves.
- Grill the breasts for 4 minutes. Turn the breasts over, pour any remaining marinade over them., and place the bricks back on top,
- Grill until cooked through, 4 to 6 minutes longer. The total cooking time will be 8 to 10 minutes.
- Cut with a knife to test for doneness. The meat should be moist but not pink. Remove the grilled chicken to a platter.
- Garnish with any extra cilantro and serve with the lime wedges
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