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Delicious! Highly recommended!
So do I marinate it with yogurt or buttermilk? If so, how much? Or do I marinate it with just the sauce?
Hello Blue, no, you marinate the chicken with chili sauce and spices as made in step 1 of the recipe.
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?
Hi Ken, that was a typo, thanks for catching! It’s 2 Tbsp of vinegar if you are using canned sauce, and 4 if you are using homemade sauce.
This is absolutely delicious! I made it last weekend for guests and everybody asked me for the recipe. Sent them your way!
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. :)
Hi Elise — I am thawing out some boneless chicken thighs for this recipe to start tomorrow. I don’t have a grill, but I was wondering if anyone has tried pan roasting on the stove ? I had bought some ready to cook chicken adobado from my market and just threw it on a skillet with a little olive oil about 10 – 11 minutes. It blackened a bit and was smoky and delicious. Would that work here?
I made this and oh em gee it’s soo good! I did cook it in a skillet with a bit of olive oil, put it in tortillas with some sauteed peppers and onions, it doesn’t need any other sauce. very very tender & delicious! thank you for another great recipe Elise!
I often need something for luncheons where after a 2 hour meeting, we all come back to my place to eat. I tried this recipe and it worked…Grilled the chicken in the morning (after overnight marinade), then put it in a crock pot on low for the 2 hrs I’m gone. When we all arrive back at the ranch, I put the chicken out on serving platter with some squeezes of lime on top. Meat falls off the bone, and it has that wonderful grilled taste, too. Big hit with everyone, no leftovers, lots of raves. Good job!! Thank you for the recipe.
This recipe most definitely works on fish. I am an Indian living in Mexico and I came up with a similar recipe after eating some delicious fish tacos here in Mexico. However I use whole spices, roast them dry and grind them all with the roasted, deseeeded chiles, vegetable oil and garlic. I also add some brown sugar to balance the otherwise bitter taste left by the chiles. (I throw in some dried chile morita too). Not really necessary to marinate the fish. I just cover the fish pieces with the mixture, squeeze some fresh orange juice on top and bake. After they are done you can once again squeeze some fresh orange juice on top and serve with warm corn tortillas (please don’t use flour tortillas. They absolutely kill the taste). In Mexico fresh chopped cilantro, onions and tiny pineapple bits are offered to add as toppings. Also limes to squeeze on lime juice if required. Simply amazing! The marinade keeps for quite some time especially if refrigerated.
I have had wonderful luck with Penzey’s Spices whenever I need something like these dried chilis. They have a fabulous selection of all kinds of dried chilies there.
Also good when you are looking for spices that are hard to find, such as fenugreek.
Great Recipe Elise!. I love spicy food and eat alot of chicken. This would nice top of a salad too. I also love the small ethnic grocery shops. Even if I can’t speak the language, the owners who knows how to use the ingredients he/she sells will help me and answer any questions I have.
We made this last night, and it was REALLY yummy. Thank you for the recipe! However, the marinade didn’t adhere as well as it seems to have in the case of the chicken in the picture. We followed the instructions closely, so could the reason have been thst we baked the chicken rather than grilled it? Unfortunately, its still too wet to grill here… :(
You might try basting half-way through cooking with any marinade that didn’t make it onto the chicken in the first place. That puts extra marinade on the chicken. ~Elise
This was soooo good! Made it a couple of days ago and WOW! This was an instant hit that I’ll make many any times. I added ground cayenne and aleppo pepper for added heat, and it worked very well.
Great recipe, and thanks for sharing. I made this last night, and it was a pretty big hit with both me and my wife. I am glad I let it marinade overnight – the flavor throughout the chicken was amazing.
I need to turn the heat up a bit more the next time I make the Red Chile Sauce, I tend to be conservative the first time I try a recipe like this.
Do you think this would work on fish? If so, what type of fish would you recommend?
I don’t think so. It would be like putting barbecue sauce on fish. But if you try it, do let us know how it works out for you. ~Elise
You know, I’ve found that the less nice supermarkets around me carry a pretty decent assortment of dried chile’s. I’m sure it’s because I live in Fl, and we have a large hispanic population, but don’t have to many bodegas. Whenever I want to make ethnic dishes, and I can’t find what I am looking for in my regular supermarket I stop in there.
I love this recipe. The flavors melt and explode in your mouth all at the same time. This is a wonderful recipe and even my kids ate it.
Thank you for sharing.
It’s relatively easy to find dried chilies online. Just do a search on google. Even Amazon sells them.
Yes, you can find almost anything at Amazon.com. ~Elise
You talk about using thighs for the recipe and then say to cook until the breasts are done. Cookbooks are hard to write. I prefer thighs lately. I am sick to death of boneless chicken breasts.
Yes, I prefer thighs for this recipe, but that’s not going to stop people from using chicken breasts, so the temp guidelines are for both. ~Elise
How long should I marinade this if using boneless skinless breasts?
Hmm. Good question. Our Moroccan spiced grilled chicken breasts marinate for 6 to 10 hours, so that’s probably a good guideline. BTW, I have no idea how this recipe would be with boneless, skinless breasts. The chile marinade is very strong and I think bone-in, skin-on will hold up much better to the flavor. ~Elise