RECIPES
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Ancho Chile Lime Chicken
(Adam Rosenberg notes, “Always use fresh spices; spices that are a year old get stale and lose flavor.”)
Ingredients
Ancho Chile Lime Chicken Rub
1/4 cup brown sugar
3 Tbsp ancho chile powder
2 Tbsp guajillo chili powder
2 Tbsp paprika
2 Tbsp chili flakes
2 Tbsp mustard powder
2 Tbsp kosher salt
2 Tbsp ground pepper
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp garlic powder
Mix and mash spices together, preferably with a mortar and pestle or the back of spoon. Keep in an airtight container or empty spice jar.
Ancho Chili Lime Chicken
1 lb chicken (breasts and thighs)
1/4 cup ancho chili lime chicken rub
2 limes, 1 zested
6 sprigs fresh thyme, divided
1/4 cup olive oil
Directions
1. Trim the chicken of excess fat and place into a Ziploc bag.
2. Place rub in the bag. Shake well to coat chicken. Add olive oil. Add juice and zest from one lime and 3 sprigs of thyme to bag. Shake again.
3. Soak remaining thyme sprigs in water for 30 minutes prior to grilling.
4. Heat grill to medium high. Oil the grate lightly. Place remaining thyme on the grill so it starts to smoke and gets fragrant. Place chicken over lower heat and grill 5-6 minutes.
5. Cut second lime in half and place on grill. Flip chicken and grill until done, about 5-7 minutes.
6. Lower heat under chicken if necessary. Remove from heat. If juices run clear, chicken is done. Squeeze grilled lime on chicken.
Serving suggestion: Serve chicken on a bed of rice with mango black bean salsa.
