Grilling Instructions

• Remove the stems from the 6 ancho chiles then open up the chiles and remove the seeds. Rinse the chiles to remove any dust or dirt.
• Bring a small saucepan of water to a boil.
• Heat a comal or dry skillet over medium heat. Lay the chiles on the comal, pressing them flat to get evenly toasted. Toast, flipping occasionally until the chiles are fragrant and have darkened in color but are not blackened or burnt, about 2-4 minutes.
• Place toasted chiles in the boiling water, remove the water from the heat and push the chiles down into the water to submerge. Let soak until soft, about 30 minutes.
• Meanwhile, place the ½ pound of tomatoes, 3 cloves garlic, ½ white onion, 2 tablespoons cider vinegar, 2 tablespoons brown sugar, 3 whole cloves, 1 tablespoon salt, 1 teaspoon ground cumin, and ½ teaspoon dried thyme in a blender.
• Once chiles are soft, remove them with kitchen tongs to the blender and blend on high until smooth.
• Pour the marinade over the chicken and make sure each piece is well coated. Cover and marinate in the refrigerator for at least 6 hours and up to 3 days.
• Prepare your grill for indirect cooking, creating a zone of direct high heat and a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
• Remove the chicken from the adobo and let any excess drip back into the dish. Place on the indirect side of the grill (skin side up). Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer registers a temperature of 150 degrees F.
• Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Cook until nice grill marks form but not too dark.
• Remove from the grill and set aside to rest for 5-10 minutes. The chicken will be ready to serve once the internal temperature reaches 165 degrees F.
• Serve and enjoy!