Grilled Chicken with Green Chile Barbecue Sauce

10 minutes prep 40 minutes active cooking 50 minutes total

Makes 4 - 6 servings

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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.

Cooking with Fire

Summer’s here, and that means we’re cooking outdoors. Whether you’re a hard-core, wood-fired, slow-smoked barbecue aficionado or just enjoy a little sunshine while the zucchini chars on the gas grill, we’ve got you covered. So light the fire, open a cold one, and get cooking.

What You'll Need

Ingredients

For the shopping list

6 bone-in chicken thighs

1/4 cup of Gravenstein Apple Cider Vinegar
$16.00– Napa - California

Out of stock

1/4 cup of Madre Terra
$25.00– Sicily - Italy

1/4 cup of Mayo
$7.00– Greenville - South Carolina

1 tablespoon of Kosher Sea Salt
$9.00– Gossen Island - Norway

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 green chile, 1/4 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.