Sunday, June 23, 2024

Salsa-Grilled Chicken Thighs Recipe | Bon Appétit

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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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