Ranchero Chicken Thighs

Pollo ranchero

Light up the grill and make these delicious Ranchero chicken thighs featuring a guajillo and cascabel chile adobo. Grilling has never been that easy!

Ingredients

Adobo Ingredients:

6 pieces Guajillo chile veins removed, roasted, and soaked in hot water
6 pieces Cascabel chile veins removed, roasted, and soaked in hot water
5 Garlic cloves unpeeled, roasted
1/4 piece White onion roasted
1 tablespoon cloves toasted
1 tablespoon Cumin seeds toasted
1/4 cup White vinegar
1 tablespoon Allspice
1 tablespoon Oregano
1 tablespoon Salt

6 pieces Chicken thighs
Salt
Pepper

Directions

1. For the adobo: In the blender, combine guajillo chile, cascabel chile, garlic, onion, cloves, cumin, vinegar, pepper, oregano and salt. Blend until smooth, strain, and set aside.
2. On a chopping board, place butterflied chicken thighs and generously season on both sides. Set aside.
3. Preheat grill 45 minutes before using. Sear chicken thighs over direct heat for 5 minutes per side.
4. Place chicken thighs over indirect fire and constantly brush with adobo. Cook chicken thighs for 20 minutes or until they reach 329 °F. Remove from grill and let rest for 10 minutes.
5. Serve Ranchero chicken thighs with your favorite sides.