Chile

Grilled Chicken with Chile Butter

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This recipe is great if you need to prep ahead of time. The butter can be made weeks ahead and the chicken seasoned the night before.

Technique tip: Save the liquid from the dried chiles. You can use the “juice” to add to chicken or beef stock when making chili, chicken tortillas or enchilada sauce.

Swap option: You can use bone-in thighs instead of boneless, skinless thighs, but the cooking time will increase threefold.

  • Chile butter

    • 1 ancho chile
    • 2 chiles de arbol
    • 1 teaspoon ground cumin
    • 2 teaspoons garlic paste
    • 1 cup butter, softened
    • Kosher salt
  • Chicken

    • 8 boneless, skinless chicken thighs
    • 1 tablespoon thyme leaves
    • 1 lime, zested
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 2 tablespoons minced parsley
    • 1 tablespoon olive oil

For the chile butter:

1. Remove and discard the stems and seeds from the chiles, and then soak in hot water for 15 minutes. Drain the…

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