Ancho Chile Chicken Thighs Recipes
GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE
Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
- Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
- Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g
CUMIN AND ANCHO CHICKEN
Categories Chicken Quick & Easy Low Cal High Fiber Cinco de Mayo Dinner Pan-Fry Healthy Party Cumin Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.
- Cut chicken into 1/2" cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
GRILLING IN STILETTOS: GRILLED ANCHO TEQUILA CHICKEN
Number Of Ingredients 14
Steps:
- In a bowl, combine the ancho chile, sugar, cumin, salt and pepper.
- Add the chicken thighs to the bowl and toss.
- Add the olive oil to the bowl and toss the spice-coated chicken with it so that everything is well coated. Set aside.
- In a heavy bottomed saucepan, add the agave syrup, tequila, hot sauce, butter and the zest and juice of the lime and combine.
- Bring to a boil and cook until it is thickened and reduced to about 1/2 cup. Keep warm.
- Over a preheated grill pan (or grill) that has been lightly coated with cooking spray (if needed), add the spiced rubbed chicken. Grill for about 5-7 minutes and then flip the chicken, cooking for an additional 4 minutes or so.
- Coat the grilled chicken with some of the agave tequila glaze and cook for a few minutes longer, until it is nicely caramelized.
- Serve with the lime wedges and the remaining agave tequila glaze.
- Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1941 kcal, Fat 88 g, SaturatedFat 27 g, Cholesterol 1166 mg, Sodium 2719 mg, Carbohydrate 13 g, Sugar 6 g, Protein 236 mg
ANCHO CHILE CHICKEN THIGHS
Steps:
- Heat half of the grill to medium heat to create a direct-heat zone and an indirect-heat zone. In a small bowl, mix together the chile powder, paprika and salt. Season the thighs evenly with the rub. Brush the cooking grates clean. Grill the thighs, skin side down first, over direct medium heat, until golden brown, 6 to 10 minutes, turning occasionally. Then move the thighs over indirect heat and cook until the juices run clear and the meat is no longer pink at the bone, about 30 minutes. Keep the lid closed as much as possible during cooking. Remove from the grill and let rest for 3 to 5 minutes before serving.
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- Heat the oil in a dutch oven or large saute pan over medium-high heat. Add the chicken thighs to the hot oil and sear until browned on one side then flip over and brown the other side, about 4 minutes per side. Transfer chicken to a plate and set aside.
- Add the ancho, garlic, cumin, and 1/4 tsp salt to the pan and stir to combine. Add the water to the pan and using a wooden spoon scrape the bottom of the pan to release any stuck on bits.
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- Mix the ancho chili, cumin, garlic powder, salt, and pepper in a small bowl. Rub the mixture on the chicken, making sure to get the rub underneath and on top of the skin.
- Cook the chicken on a medium high grill using indirect heat for 25 to 35 minutes. The chicken should be placed on a cooler part of the grill and not over a flame. Flip the chicken every 8 to 10 minutes to ensure even cooking.
- Once you're ready, brush a layer of sauce on one side of the chicken, then flip the chicken sauce side down on a hot part of the grill and paint the other side with the sauce.
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ANCHO CHILI AND TEQUILA GLAZED BBQ CHICKEN THIGHS ...
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- Soak your wood chips in water for at least 30 minutes. Preheat your BBQ with all burners turned to high for 15 minutes before meat hits the grill. Prep either a foil tray, or tinfoil pouch for the wood chips by poking holes through them.
- In a large bowl whisk together the chili powder, sugar, garlic powder, cumin, pepper, and salt. Add the chicken thighs and mix together with your hands to ensure even coverage. Pour in the olive oil and give it another quick mix with your hands. Set aside.
- In a medium pot, put the agave syrup, tequila, hot sauce, butter, and lime juice. Bring to a boil, and continue boiling for 3 or 4 minutes, until slightly thickened and reduced to about ½ a cup.
- Turn off the burners on one side of the grill. Place your chicken, skin side down, over the cool side of the grill. Place your foil tray or pouch, now full of wood chips, directly over the flames. Baste the chicken with the tequila glaze. Close the lid and let cook for twenty minutes.
CUMIN AND ANCHO CHICKEN RECIPE | BON APPéTIT
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- Toss chicken with ancho chile powder, cumin, and 2 tsp. salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3–4 minutes longer. Transfer to a platter; let rest for 5 minutes.
- Cut chicken into 1/2-inch cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
ANCHO CHILE CHICKEN WITH POBLANOS AND TOMATILLOS | BETTER ...
From bhg.com
- Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Coat chicken with 1 Tbsp. olive oil and the ground ancho pepper; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 Tbsp. olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred.
- Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6.
ANCHO CHILE-RUBBED CHICKEN TACOS RECIPE - PHOEBE LAPINE ...
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- In a large skillet, heat the olive oil. In a medium bowl, toss the chicken with the chile powder, cumin and salt. Add the chicken to the skillet in a single layer and cook over high heat, turning occasionally, until nicely browned on all sides and cooked through, about 8 minutes total.
- On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable. Serve the chicken with the tortillas, lime wedges, cilantro leaves and sour cream.
CHICKEN IN A PECAN AND ANCHO CHILE SAUCE - PATI JINICH
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- Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
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- Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
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- Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
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