Primary Ingredients
2 pounds chicken thighs
2 tablespoons Chile ancho powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon smoked paprika
1/2 tablespoon black pepper
1 teaspoon Cayenne pepper
Primary Technique
- Mix Chile ancho powder, salt, garlic powder, onion powder, smoked paprika, black pepper, Cayenne pepper, and generously season the chicken. Transfer to a plastic bag and place in the refrigerator to marinate for about 3 hours. Remove chicken from refrigerator 30 minutes prior to cooking.
- Preheat grill to medium heat for 15 to 20 minutes.
- Brush the grill with oil then add the chicken. Cook for 25 to 30 minutes on indirect heat, turning once. Then move the chicken to the direct heat, and baste with tamarind sauce and grill for 3 to 4 minutes. Flip and repeat. Then remove from heat and let it rest for a few minutes before serving. Internal temperature should be at least 165ºF.
- Serve with rice, salad or sliced thin with warm tortillas for tacos. Garnish with cilantro, pickled onions and the remainder of the tamarind sauce.
Tamarind Sauce Ingredients
1/3 cup tamarind paste or concentrate
1/3 cup soy sauce
2 tablespoons Chile garlic sauce
¼ cup pineapple preserves
1 tablespoon Chile ancho powder
1 tablespoon garlic powder
1 teaspoon pepper
Cilantro chopped for garnish
Tamarind Sauce Technique
Combine all of the tamarind sauce ingredients and stir well until combined. Divide the tamarind sauce in half cover and set aside.
