4 chicken thighs
1 tablespoon Ancho Momma's Chili Rub
1-1/2 cups Honey BBQ Sauce
Rub the Ancho Momma's Chili Rub on the chicken, making sure to get the rub underneath and on top of the skin.Cook the chicken on a medium/high grill using indirect heat for 25 to 35 minutes. The chicken should be placed on a cooler part of the grill and not over a flame.
Flip the chicken every 8 to 10 minutes to ensure even cooking.Brush a layer of sauce on one side of the chicken, then flip the chicken sauce side down on a hot part of the grill and paint the other side with the sauce.Let the chicken cook for a couple of minutes, then turn it over so the other side is sauce down still on a hot part of the grill.
Sauce and turn chicken 3 times.Take the chicken off the grill and let it rest for five minutes. Serve with the remaining BBQ sauce.
Recipe credit: Umami
Red Chile Chicken:
*For tacos, enchiladas, nachos, tortilla soup and more!
2 tablespoons extra-virgin olive oil½ medium red onion, chopped2 garlic cloves, chopped
1 1/2 tablespoons Ancho Momma's Chili Rub 1 tablespoon tomato paste8 ancho chiles, stemmed and seeded1 tablespoon adobo sauce3 cups low-sodium chicken stock1 teaspoon ground cumin2 teaspoon kosher salt, plus more1 rotisserie chicken, meat pulled from bones and shredded
INSTRUCTIONS:Heat oil in a large saucepan over medium-high heat until shimmering.
Cook garlic and half of the onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
Stir in tomato paste and Ancho Momma's Chili Rub Blend.
Cook, stirring occasionally, about 1 minute.
Add ancho chiles, adobo sauce, stock, cumin, and salt and bring to a boil.
Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
While sauce is sitting, debone and shred rotisserie chicken.Transfer chile mixture to a blender and purée until smooth. Return to saucepan, stir in chicken and bring to a simmer over medium-low heat; season with salt.
Recipe credit: Maya Rueter
Ancho Momma's Skirt Steak:
2 tablespoons Ancho Momma's Chili Rub Blend1 1/2 tablespoons chipotle sauce1 teaspoon ground black pepper2 teaspoons ground cumin2 teaspoons dried oregano6 garlic cloves peeled1/2 red onion quartered1/4 cup vegetable oil2 pounds skirt steakINSTRUCTIONS:Place the Ancho Momma's Chili Rub Blend, chipotle sauce, black pepper, cumin, oregano, garlic, onion
and oil into a food processor and process into a smooth paste.Place the meat and marinade into a gallon-sized zip-top bag. Massage to coat meat.
Refrigerate for at least 1 hour, or up to 24.To Cook on a Grill (Outdoors)Remove the meat from the marinade and scrape away any excess.Salt the meat (I use about 1/2 teaspoon per pound).Heat grill to 400 degrees, and grill for 3-4 minutes per side, turning only once.
Total cook time should be about 6-8 minutes.
Allow the steak for rest for 5-7 minutes before carving into strips or bite-sized chunks.
Recipe credit: Delish Delights