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 Hosted By
DnD |
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2 tablespoons ancho chile powder |
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1 tablespoon Spanish paprika |
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1 teaspoon ground cinnamon |
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1/4 teaspoon chile de arbol or cayenne |
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1/4 teaspoon ground cloves |
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6 cloves garlic, finely chopped |
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Kosher salt and freshly ground black pepper |
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Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours.
Remove the chicken from the refrigerator 30 minutes before grilling. Remove the chicken from the vinegar mixture and place on a baking sheet.
Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes.
Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil until ready to serve.
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