No ImageRed Chile Marinated Grilled Chicken

Did you make it? Rate it!

  1. Tasty3

    Delicious! Highly recommended!

  2. Blue

    So do I marinate it with yogurt or buttermilk? If so, how much? Or do I marinate it with just the sauce?

    Show Replies (1)
  3. Ken

    I’m confused. The ingredients list “1 Tbsp white or cider vinegar”, but under METHOD it says “Add vinegar (2 Tbsp if using canned sauce, 4 Tbsp in you’ve made your own sauce)”. Do I use 1 or 2, or 2 or 4?

    Show Replies (1)
  4. Jen

    This is absolutely delicious! I made it last weekend for guests and everybody asked me for the recipe. Sent them your way!

  5. Krystle

    Another good one! I made this today for my family. My daughter had seconds and said she gives it “five stars.” Husband agrees that this one should go in the recipe box. I used bone-in, skin-on thighs, and baked them for 55 minutes juuuuust to be sure. They were still moist and juicy and not dried out at all. The dark meat gave it some good flavor. I did end up using mild red enchilada sauce instead of the red chile sauce because all three of us have sensitive stomachs, and don’t tolerate spicy food all that well. Even with the enchilada sauce, it was far from bland. The sliced avocado gave it a really nice, cooling touch, and the smell of cinnamon/cloves/cumin/garlic was a really nice touch, too! We had it with a side of rice. Thanks for the recipe! Will definitely be trying many more. :)

View More