Chile, chutney make chicken thighs a dish to crow about
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.