Source: dLife

Chicken grilled in a spicy sauce.

Servings

3 oz red hot chile peppers , New Mexico chiles
1 cup cold water , boiling
2 tsp cumin seeds
1 tbsp ground oregano
2 tbsp cider vinegar
1 tsp sugar
3 medium garlic cloves , minced
0.25 tsp salt (optional)
24 oz boneless skinless chicken thighs , 6- 4 ounce thighs

1 Pull off and throw out chile stems. Split chiles open and discard the seeds and ribs.
2 Place chiles in a bowl and cover with boiling water. Let stand until chiles become soft, about 20 minutes. Drain, reserving the soaking liquid.
3 In a medium skillet set over medium heat, stir the cumin seeds for 30 seconds, and then add the oregano and stir until cumin is toasted, another 30 seconds.
4 Transfer cumin mixture to a food processor or blender, then mix in the drained chiles, 1 cup of the reserved soaking liquid, the vinegar, sugar, garlic, and salt (if using). Puree, adding more soaking liquid if needed to make a smooth mixture.
5 Pour chile mixture into a glass baking dish.
6 Rinse chicken thighs, remove and discard skin, and pat dry with paper towels. Remove and discard any visible fat.
7 Place the chicken in the chile mixture, turning to evenly coat. Wrap in plastic wrap and chill for at least 30 minutes or up to 4 hours.
8 Light a grill or preheat the broiler.
9 Place chicken thighs on the grill and cook, turning occasionally until juices run clear when pierced with a fork, about 8 minutes per side. Serve at once.

This dish goes wonderfully with a cool salad or spiced brown rice.