Grilled adobo chicken

SERVES 8-10

2kg boneless chicken thighs, skin on

2 dried ancho chillies

2 dried guajillo chillies

1 x 200g can chipotle chillies in adobo sauce

1 garlic clove

1 onion, roughly chopped 1tsp ground cumin

2tsp Vegemite (optional) cooking oil spray

food thermometer

Trim excess fat or gristle from the chicken thighs. Season well with salt and place in a large bowl.

Remove the stems and seeds from the dried chillies, then put the chillies in a heatproof bowl and pour over just enough boiling water to cover them. Set aside to soak for 5-7 minutes until softened.

Put the chipotle chillies and sauce from the can into a blender or food processor.

Add the dried chillies with the soaking liquid, the garlic clove, onion, cumin and Vegemite, if using. Blend until smooth.

Pour the blended marinade over the chicken, then use a spatula to mix them well, ensuring they are evenly coated. Cover and place the bowl in the fridge for 1 hour.

Heat a grill to medium–high. Once hot, spray the grill grates with oil and place the chicken thighs, skin side down, on the grill and cook for 8-10 minutes on each side until the internal temperature reads 74C (165F).