Red Chile Marinated Chicken

The spices and red chile give this dish a uniquely savory flavor


3 lbs. chicken thighs
1 jar Chile Colorado Sauce
1 tbsp. olive oil
1 tbsp. cider vinegar
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. cinnamon
1/4 tsp. cumin
1 tsp. dried oregano
1 tsp. garlic, minced
salt and pepper to taste
garnishes: avocado slices, sliced radishes, shredded lettuce, cilantro leaves


Heat olive oil over medium heat in a saucepan. Add vinegar, spices and Chile Colorado sauce and simmer 5 minutes
Remove from heat and allow to cool
Season chicken with salt and pepper, place in a large ziplock bag and add cooled marinade. Marinate in the refrigerator at lear 1 hour, preferably overnight
Heat grill to 275 and grill chicken on indirect heat, turning every 15 minutes
Chicken is done when it reaches an internal temperature of 165.
Garnish and serve with rice

Click here for Hatch Red Chile Colorado Sauce