3tablespoonsguajillo powder or another redmild chile powder, such as Gebhardt brand
2tablespoonsvinegar powder or 2 teaspoons citric acid
1teaspoonchipotle or cayenne pepper powder
2teaspoonssalt or to taste
You Also Need
*1 1/2 pounds boneless chicken thighs4 to 5 pieces
*Oil for grill pan or outdoor grill
1medium red onionsliced thin
2hot peppers of your choiceserrano or jalapeño previously roasted or grilled and chopped fine
Juice of 5 key limes or 2 regular limes
1tablespoonred wine vinegar
1/3teaspoonred pepper flakes
Salt to taste
Season the chicken generously with dry rub on both sides. Cover and marinate for 24 hours or up to 2 days in refrigerator.
Remove chicken from refrigerator 30 minutes before cooking time so it comes to room temperature.
About an hour before cooking chicken, combine all of the ingredients for the pickled onions. Stir well to combine, taste for salt. Cover and set aside.
Preheat a stove top grill pan or outdoor grill to medium heat for 5 to 6 minutes. Drizzle or brush with oil. Cook the chicken for 8 to10 minutes per side (with lid closed) or until internal temperature read 165 degrees F. Remove from heat and let stand for a few minutes before serving. Slice and garnish with pickled red onions. Serve with warm corn tortillas and your favorite salsa. Yields 4 servings.
*Tips~ if you can't find a mild red chile powder, you could purchase a mild (low salt) pre-mixed chili seasoning from the store. If it has salt, taste before adding more