I'm a dark meat kind of guy so I'm always looking for something different to coat budget-friendly chicken thighs and this one came courtesy of the makers of the Tajín spice. Ancho chilis are steeped for 20 minutes in boiled water, blended with Chipotle peppers in Adobo, and strained. That is simmered with Tajín, tomato paste, dark brown sugar, chicken stock, and spices for 30 minutes then cooled to room temp. Make this the day before to let the flavors fully develop or use it right away.
The BBQ sauce is brushed on the chicken thighs as they are grilled until the meat thermometer reads 165ºF. The remaining details can be found in the recipe at the link below.
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