Salsa-Grilled Chicken Thighs
![Salsa Grilled Chicken Thighs on a plater garnished with fresh cilantro and lime wedges.](https://cdn.statically.io/img/assets.epicurious.com/photos/664c62b8c4060028bd7a9833/1:1/w_2560%2Cc_limit/Salsa-Grilled-Chicken-Thighs.jpg)
These grilled chicken thighs are inspired by chilate de pollo, a Mexican stew that relies on dried chiles for subtle smoky flavor and heat. I use two kinds—earthy guajillo and fiery dried pequin—in a tomato-based salsa with a biting, lingering heat. This salsa does double duty, working as both a marinade and a glaze. There’s no need to soak the guajillos before simmering, though be sure to remove the seeds beforehand.
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What you’ll need
Vitamix Blender
$380 $330 At Amazon
Platter
$40 $30 At Amazon
Recipe information
Total Time
50 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Combine 2 large plum tomatoes, 1 medium onion, and 6 guajillo chiles, stems and seeds removed, in a small saucepan; pour in just enough water to cover. Set over high heat and bring to a boil. Reduce heat so mixture is at a simmer and cook 15 minutes. Drain and transfer to a blender. Add 15 dried pequin chiles, stems removed, 6 garlic cloves, peeled, 4 dried or fresh epazote leaves, 2 tsp. dried oregano, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; cover and purée until smooth. Let salsa cool 10 minutes.
Step 2
Season 2 lb. skinless, boneless chicken thighs all over with salt; place in a medium bowl. Pour half of salsa over; turn to coat. Cover and chill at least 45 minutes and up to 12 hours. Place remaining salsa in a small bowl; cover and chill until ready to use.
Step 3
Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove chicken from salsa, letting excess drip back into bowl; transfer to a plate. Discard salsa used for marinating. Grill chicken, basting occasionally with remaining salsa and turning halfway through, until cooked through and lightly charred, 10–12 minutes. Transfer chicken to a platter. Brush with remaining salsa and top with cilantro leaves with tender stems. Serve with lime wedges.