Ancho Chile Chicken Thighs with Tomato Chutney
Serves: 4 to 6
Preparation time: 20
Total time: 1 hour 30 minutes
Chutney
1 can (14 ounces) diced tomatoes in juice
1/2 cup minced red onion
1/3cup packed light brown sugar
1/3cup cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon crushed red pepepr flakes
1/4 cup dried currants or raisins
Rub
2 teaspoons ancho chile powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 chicken thighs (with bone and skin), 5 to 6 ounces each, trimmed of excess fat and skin
In a small saucepan combine the tomatoes, onion, sugar, vinegars, salt and crushed red pepper. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce heat to low and simmer until almost all the liquid has evaporated and the mixture is thick and syrupy, about 20 to 30 minutes. stirring occasionally. Remove from the heat, stir in the currants, and cool to room temperature.
Meanwhile, prepare the grill for direct and indirect cooking over medium heat. In a small bowl, mix together the chile powder, paprika, salt and black pepper. 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. 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. Serve the chicken warm with the chutney.
From “Weber’s Greatest Hits” by Jamie Purviance (Houghton Mifflin Harcourt, $24.99).
Tested by Susan Selasky for the Free Press Test Kitchen.
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