Chile, chut­ney make chicken thighs a dish to crow about

Northwest Arkansas Democrat-Gazette - - STYLE - SU­SAN SELASKY Recipe adapted from Weber’s Great­est Hits by Jamie Pur­viance

Here, rich fla­vor­ful chicken thighs are sea­soned with spicy an­cho chile and paired with a home­made tomato chut­ney. From start to fin­ish this recipes takes about 90 min­utes.

An­cho Chile Chicken Thighs With Tomato Chut­ney


1 (14- to 15-ounce) can diced toma­toes in juice 1/2 cup minced red onion 1/3 cup packed light brown sugar 1/3 cup cider vine­gar 1 ta­ble­spoon bal­samic vine­gar 1 tea­spoon kosher salt 1/2 tea­spoon crushed red pep­per flakes 1/4 cup dried currants or raisins Rub:

2 tea­spoons an­cho chile


1 tea­spoon pa­prika

1 tea­spoon kosher salt 1/2 tea­spoon ground black pep­per

8 chicken thighs (with bone and skin), 5 to 6 ounces each, trimmed of ex­cess fat In a small saucepan com­bine the toma­toes, onion, sugar, vine­gars, salt and crushed red pep­per. Bring to a boil over high heat, stir­ring to dis­solve the sugar. Re­duce heat to low and sim­mer un­til al­most all the liq­uid has evap­o­rated and the mix­ture is thick and syrupy, about 20 to 30 min­utes, stir­ring oc­ca­sion­ally. Re­move from the heat, stir in the currants and cool to room tem­per­a­ture.

Mean­while, pre­pare the grill for direct and in­di­rect cook­ing over medium heat.

In a small bowl, mix to­gether the chile pow­der, pa­prika, salt and black pep­per. Sea­son the thighs evenly with the rub. Grill the thighs, skin side down first, over direct medium heat, un­til golden brown, 6 to 10 min­utes, turn­ing oc­ca­sion­ally. Move the thighs over in­di­rect heat and cook un­til the in­ter­nal tem­per­a­ture reaches 165 de­grees and the juices run clear, about 30 min­utes. Keep the lid closed as much as pos­si­ble dur­ing cook­ing. Re­move from the grill and let rest for 3 to 5 min­utes be­fore serv­ing. Serve the chicken warm with the chut­ney.

Makes 4 to 6 serv­ings.

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