Subj : CHICK'N - 03
To   : All
From : Dave Drum
Date : Mon Aug 22 2022 06:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Chile Marinated Grilled Chicken
 Categories: Poultry, Chilies, Herbs, Fruits, Vegetables
      Yield: 5 servings
 
      3 lb Bone-in, skin-on chicken
           - parts; trimmed of excess
           - skin and fat
           Salt
  1 1/4 c  Mexican red chile sauce,
           - homemade * or canned
      1 tb Extra virgin olive oil
      2 tb White or cider vinegar
    1/2 ts Ground cloves
    1/2 ts Ground allspice
      1 ts Cinnamon
    1/4 ts Ground cumin
           Couple of turns on a black
           - pepper grinder
        pn Dried oregano; crushed
      1 ts Minced garlic

MMMMM--------------------------GARNISH-------------------------------
           Avocado slices
           Thin sliced lettuce or
           - cabbage
           Thin sliced radishes
           Cilantro
 
  * TO MAKE YOUR OWN HOMEMADE SAUCE, take 2 ancho and 2
  guajillo chilies, open them up, remove the stems, seeds,
  and ribs. Lightly toast the chilies on a medium griddle
  or cast iron pan for a minute or two, flattening them
  down with a metal spatula. Place the chilies in a
  saucepan, cover with water, bring to a boil, remove from
  heat and let soak for 10-15 minutes, until chilies are
  softened. Place chilies, 1 1/4 cup of the soaking water,
  1 clove of garlic, a pinch of salt, in a blender. Blend
  until completely smooth. Put mixture through a strainer
  to strain out any solids. Proceed with the recipe, but
  don't add any more garlic to the sauce.
  
  Simmer chile sauce and spices to make the marinade:
  
  Heat oil in a medium sized saucepan on medium heat. Add
  the chile 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.
  
  Bring to a simmer and let simmer for 5 minutes. Remove
  pan from heat and let cool.
  
  Sprinkle salt over all the chicken pieces on all sides.
  Put chicken pieces in a non-reactive bowl or a large
  freezer bag. Add the marinade, make sure all pieces are
  coated well with the marinade.
  
  Marinate in the refrigerator at least one hour,
  preferably overnight.
  
  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.)
  
  Brush the grill grates with olive oil. Make sure the
  chicken pieces are well coated on all sides with the
  paste-like marinade.
  
  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/175-|C. Chicken is done when juices
  run clear, breasts have an internal temperature of
  165-|F/74-|C and thighs 175-|F/79-|C.
  
  If you aren't in a grilling mood, you can roast the
  chicken pieces in the oven. Preheat the oven to 350-#F.
  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/74-|C and thighs
  175-|F/79-|C.
  
  Serve garnished with sliced avocado, sliced lettuce or
  cabbage dressed with a little vinegar and oil, sliced
  radishes and cilantro.
  
  Makes for great leftover chicken to cut up and put into
  tacos.
  
  By: Elise Bauer
  
  Serves: 4 to 6 servings
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I once had a run-in with grits, and the dish won.
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