Last night Ricardo and I grilled dinner in the garden. He baked potatoes in the dutch oven, and I marinated and grilled chicken. I used a recipe from my friend Jazmin, who grew up in rural Guerrero. The simple guajillo-based marinade packs a powerful punch, and the chicken turned out juicy, with a lip-tingling spice and a smoky undertone.
Jazmin butterflies thicker pieces of chicken before grilling. “The secret to barbecuing chicken is to make sure the flame isn’t too hot,” she says. “And it’s double good when you grill it over real coals; gas grills have nothing on real charcoal. Keep turning the chicken over and over again. It’s a totally different style. Not as juicy maybe, but more flavorful.”
- 1 chicken, cut into pieces
- Soy sauce (optional)
- 7 dried red chiles guajillos
- 1 teaspoon of ground cloves
- 1-2 cloves of garlic
- 1 teaspoon of cumin seed
- 1 teaspoon of whole peppercorns
- 1 teaspoon of powdered oregano
- Butterfly chicken.
- Splash chicken with soy sauce and sprinkle with salt.
- Rinse chiles and put them in a bowl. Fill the bowl with water until the chiles are covered. Let soak for 10 minutes. Reserve water.
- When the chiles are the consistency of wet satin, grind or blend them with the garlic and spices.
- Add the water left over from soaking the chiles to the spice/chile mixture.
- Pour liquid over raw chicken and leave to marinate for an hour.
- Heat your grill.
- When chicken is marinated and grill is hot, throw your chicken on the grill.
- Turn the chicken every minute or two until it’s done.