And to think that just a few summer’s ago, I was not grilling anything! I can’t believe I waited so long. This recipe for dry rub chile ancho chicken is inspired by those many road side places that you drive by during the summer. Yes, you drive by, catch the aroma of the chicken pieces grilling, smoke everywhere and really want to stop, but don’t. My biggest fear about purchasing from the road side stand is that the chicken will not be fully cooked. Tru story. It has happened to me many times in the past, so I just decided to prepare my own chicken. With my trusty meat thermometer in hand, of course! So, here is to many more summer grilling meals!! I have yet to try the beer can chicken recipe. Maybe next weekend! #summergrilling #neverstoplearning #foodieforlife
Yields 6 Servings
2 tablespoons chile ancho powder
1 tablespoons cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
1/2 tablespoon annatto powder(or you can use turmeric)
1/2 tablespoon chipotle powder
2 teaspoons chile limon powder
Salt to taste
You will also need
4 pounds chicken drumsticks, legs and thighs(skin on)
1. Combine all of the dry spices and season with salt to taste. Generously add the dry rub to all the chicken pieces until evenly coated. Transfer to a large plasti storage bag and marinate for 2 to 4 hours.
2. Remove chicken from refrigerator 40 minutes before cooking. Preheat outdoor grill to medium/high heat for 10 minutes.
3. Brush grates with oil and place chicken on the hot side of the grill, direct heat. Grill for 30 minutes, turning every few minutes.
4. Move chicken to cooler side(indirect heat) of the grill and continue cooking for another 10 -15 minutes or until internal temperature reads 165 degrees F. Remove from grill and let rest for 5 to 7 minutes. Yields up to 6 servings.
Tips~ If grilling chicken breast pieces, you may want to check them first since they tend to cook a little faster and may dry out if left on too long.
Of course you knew there would be tacos, right? A fresh pico de gallo and fresh made corn tortillas. No hay nada mejor! There is nothing better!
I’m on it this weekend. Still inspiring me, Sonia. 🙂
That is the goal Robert. To inspire everyone to cook at home. Nothing like a home cooked meal. Thanks for the feedback!
Can you let the chicken marinate for longer than 4 hours?
Oh, absolutelty! Overnight is ideal!
If I were to bake it at what tempature and how long would you recomend?
Hi Angela, My rule of thumb for cooking a whole chicken is to roast it for one hour. If you have a meat thermometer, you could start checking the temperature in the leg/thighs. If it reads 165 degrees, than it’s done! Meat thermometers are inexpensive and I use them all the time.