Everybody needs a grilled chicken recipe for that casual weekend meal when you want to fill the home with a beautiful aroma and the plate with flavors that capture all your attention. Now, while I'm all for the drama of carving a whole chicken at the table, I'm realistic enough to know that few of us feel comfortable with it. So this is a recipe for grilled chicken parts. I prefer breasts and thighs cooked with the bones in and skin on–both skin and bone contribute immeasurably to the finished flavor. (You can use this approach with chicken legs and wings, too.) I am giving you directions for brining the chicken because brining ensures the best flavor and texture. It takes an hour. When I don't have an extra hour to invest, I buy a kosher chicken, because the koshering process includes a light brine.
In this recipe, I ask you to make a hurry-up version of red chile adobo. I usually make a double or triple batch and keep it in the refrigerator (it keeps for months) for moments when a red chile marinade is what’s needed. If that’s a bit much for you, at the end of the recipe, I give you a very quick chipotle-honey glaze that’s super-quick and very flavorful.
INGREDIENTS
- For brining the chicken:
- 1/4 cup table salt for the brine, plus more for seasoning
- 2 large bone-in, skin-on chicken breast halves
- 4 large bone-in, skin-on chicken thighs
- For the adobo:
- A 2-ounce bottle (a scant 1/4 cup) good-quality pure ancho chile powder
- 4 garlic cloves, peeled
- 1/4 teaspoon ground cinnamon, preferably Mexican canela
- 1/2 teaspoon ground black pepper
- A big pinch ground cumin
- 1/2 teaspoon dried oregano, preferably Mexican
- 2 tablespoons apple cider vinegar
- A scant teaspoon salt
- For finishing the dish:
- 1 1/2 pounds red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if yours are larger, cut them in halves or quarters)
- Several tablespoons olive oil or vegetable oil (divided use), plus more for spraying or brushing on the chicken
- 2 tablespoons honey, agave nectar or brown sugar
- A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
- Cilantro leaves for garnish
INSTRUCTIONS
Brine the chicken. Place 1 quart cool water in a large bowl, add 1/4 cup table salt and stir until dissolved. Slip in the chicken. Set aside for 1 hour.
Prepare the adobo. In a blender or small food processor, combine the ancho powder with 3/4 cup boiling water. Loosely cover the blender or secure the top of the food processor and pulse to create a slurry. Scoop the garlic cloves into a microwavable bowl, cover with water and microwave at 100% for 1 minute. Add the garlic (discard the water) to the ancho slurry along with the cinnamon, black pepper, cumin, oregano, vinegar and scant teaspoon of salt. Process to a smooth puree, then scoop the now-finished adobo into a bowl and set it aside.
Prepare the grill and chicken. Light a charcoal fire and let the coals burn until they are covered with gray ash and medium hot; bank the coals to one side for indirect cooking. Set the grill grate in place. Alternatively, heat one side of a gas grill to medium.
Remove the chicken from the brine, pat dry on paper towels, then transfer it to a large, microwave-safe bowl and add about half of the adobo. Toss the chicken with the marinade until it's all lightly coated, then spread it into an uncrowded layer on a baking sheet (don’t wash the bowl). Spray or brush the chicken with oil. At the grill, lay the chicken skin-side down on the hot part, cover and cook undisturbed until richly browned underneath, about 10 minutes (depending on the heat of your grill).
Prepare the potatoes. While the chicken is grilling, scoop the potatoes into the chicken-tossing bowl to pick up a bit of the adobo. Drizzle in about a tablespoon of olive oil and sprinkle with salt. Dribble a few tablespoons of water around the side of the bowl and cover with a microwave-safe top or with plastic wrap (poke a few holes in the plastic). Microwave at 100% for 5 minutes, until the potatoes are almost tender.
Continue grilling the chicken and potatoes. When the chicken is richly browned underneath, carefully turn the pieces over, arranging them on the cooler side of the grill. Tip the liquid off the potatoes and scoop them next to the chicken (I like to scoop them onto a perforated grill pan to make them easier to retrieve). Cover the grill and cook for 15 minutes.
Make the glaze. To the remaining adobo paste, add the honey and 1 tablespoon of olive oil and stir until smooth.
Glaze and finish the chicken. Brush all the chicken pieces generously with the glaze. (You’ll have glaze leftover; it will keep covered in the refrigerator for months.) Cover the grill and let cook for about 7 minutes longer (again, depending on the heat of your grill), until the chicken is about 160 degrees on an instant-read thermometer (if you cut into it, the meat should come easily from the bone and show no more than a trace of pink).
When the chicken and potatoes are ready, arrange them on a warm platter. Sprinkle the potatoes generously with cheese and cilantro and you’re ready to eat.
Chipotle-Honey–Glazed Chicken: if you’re pressed for time (and like spicy food), skip the adobo entirely–just sprinkle the brined chicken with pepper and start the grilling process. When it’s about time to glaze them, combine in a blender or food processor: a 7 ½-ounce can of chipotles en adobo with an equal amount of honey. Brush it over the chicken pieces, let them finish cooking and you’re ready to serve. (Just as in the recipe above, you’ll have extra, but it keeps for months in the refrigerator.)
To Roast the Chicken: Instead of grilling, roast the chicken in a 400-degree oven and brush the glaze on about 10 minutes before the chicken is done.
