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Grilled Chicken with Green Chile Barbecue Sauce

10 minutes prep
40 minutes active cooking
50 minutes total

Makes 4 - 6 servings
Print recipe

In late summer...

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.

What you'll need

Ingredients

For the shopping list

6 bone-in chicken thighs

From our shop

$10 - Portland - Oregon

Out of stock
1/4 cup of Banana Vinegar

$17 - Veracruz - Mexico

Banana Vinegar

$19.50 - Sicily - Italy

Madre Terra

$7 - Greenville - South Carolina

Mayo

$9 - Gossen Island - Norway

Kosher Sea Salt

Equipment

From the kitchen

1

Blender or whisk and mixing bowl

1

Grill

1

Basting brush

Measuring Cups

Measuring Spoons

What you'll have to do

Step 1

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.

Step 2

Make a fire in your grill with areas for direct and indirect heat.

Step 3

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.

Step 4

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.

Shop this recipe

Capers, Pickles, & Peppers

Medium New Mexico Green Chile

Los RoastPortland - Oregon
$10
Out of stock
Banana Vinegar
Vinegar

Banana Vinegar

Casa StivaletVeracruz - Mexico
$17
Mayo
Sauces & Condiments

Mayo

Duke’sGreenville - South Carolina
$7
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
$19.50
Kosher Sea Salt
Salt, Herbs, & Spices

Kosher Sea Salt

North Sea Salt WorksGossen Island - Norway
$9

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