10 minutes prep
40 minutes active cooking
50 minutes total
the aroma of chiles roasting wafts through the farmers market, and shoppers fill their freezers with bags of the fire-kissed peppers for making warming pots of chile verde in the cold months ahead. Portland’s Los Roast makes life easier by chopping Hatch-style green chiles and putting them up, so all you need to do is open a jar for that same flavor.
I like to use the roasted chiles in a modified version of Alabama white sauce, the mayo-based mop sauce for grilling. The classic blend of mayo and vinegar won’t burn like sugary, tomato-based barbecue sauces, and adding green chile gives it a nice Southwestern touch.
Brush the sauce on chicken as it cooks; it keeps it from getting dry and creates a golden, chile-spiked crust. Serve the sauce on the side, too, for an extra hit of flavor.
From the kitchen
Blender or whisk and mixing bowl
Combine 1/2 jar of green chile, 1/4 cup banana vinegar, 1/4 cup olive oil, 1/4 cup mayo and 1 tablespoon salt in a blender and process until smooth. Or whisk together in a bowl.
Make a fire in your grill with areas for direct and indirect heat.
Brush the sauce on bone-in chicken thighs (or any other of your favorite parts) and cook over direct heat. Turn frequently, brushing with more sauce each time.
When the chicken is well-browned, move to the indirect heat part of the grill. Continue cooking and brushing with sauce until a thermometer inserted into the thickest part reads 165F, about 30 minutes for bone-in thighs.