Grilled Chicken with Ancho Barbecue Sauce
An ancho chili is a mild, dark reddish brown or brick red, squat-looking dried poblano chili; it can pack a bit of heat along with its natural sweetness. For a delicious accompaniment to this grilled chicken, try our Corn Pudding.
- 1 ancho chili, seeded and cut into pieces
- 1 cup boiling water
- 1 Tbs. olive oil
- 1 Tbs. salt
- 1 chicken, about 3 1/2 lb., cut into serving pieces
For the barbecue sauce:
- 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 1 1/2 cups ketchup
- 1/2 cup water
- 1/3 cup Worcestershire sauce
- 1/4 cup steak sauce
- 2 Tbs. cider vinegar
- 1/3 cup firmly packed light brown sugar
- 5 tsp. ancho chili powder
In a food processor or blender, combine the ancho chili, the reserved liquid, the olive oil and salt. Process until a thick, smooth paste forms. Place the paste and the chicken pieces in the barrel of a vacuum marinator and marinate for 30 minutes according to the manufacturer's instructions. Let stand in the sealed marinator for 20 minutes more before grilling. If necessary, marinate the chicken in batches.
Meanwhile, make the barbecue sauce: In a saucepan over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak sauce, vinegar, brown sugar and chili powder. Bring to a boil, reduce the heat to low, cover partially and simmer until thickened slightly, about 10 minutes. Set aside.
Preheat an indoor electric grill to 400°F.
Arrange the chicken, skin side down, on the grill. Cook, turning once, until the chicken is cooked through, 22 to 25 minutes total. Brush the skin side of the chicken with some of the barbecue sauce during the last 2 to 3 minutes of cooking.
Transfer the chicken to a platter and serve immediately. Pass the remaining barbecue sauce at the table. Serves 4 to 6.