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Epicurious

Salsa-Grilled Chicken Thighs

Salsa Grilled Chicken Thighs on a plater garnished with fresh cilantro and lime wedges.
Photograph by Shawn Michael Jones, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

These grilled chicken thighs are inspired by chilate de pollo, a Mexican stew that relies on dried chiles for subtle smoky flavor and heat. I use two kinds—earthy guajillo and fiery dried pequin—in a tomato-based salsa with a biting, lingering heat. This salsa does double duty, working as both a marinade and a glaze. There’s no need to soak the guajillos before simmering, though be sure to remove the seeds beforehand.

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