Broiled Chicken Thighs with Chipotle Sauce
By Tony Rosenfeld
1-1/2 tsp. ground cumin
1 tsp. packed light brown sugar
3/4 tsp. ground chipotle chile
1/4 tsp. ground cinnamon
8 boneless, skinless chicken thighs (about 1-3/4 lb.), trimmed
3 Tbs. olive oil
1 medium clove garlic
1 large or 2 small jarred roasted red peppers, drained
1 Tbs. coarsely chopped fresh cilantro
Position a rack about 6 inches from the broiler and heat the broiler on high. In a small bowl, combine 1 tsp. of the cumin, the sugar, 1/4 tsp. of the chipotle, the cinnamon, and 1 tsp. salt. In a medium bowl, toss the chicken with 1 Tbs. of the oil, and then toss with the spice mixture.
Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.
Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp. each of cumin and chipotle, and 1/2 tsp. salt. Purée into a smooth sauce.
Garnish the chicken with the cilantro and serve with the sauce.
Serve with simple roasted potatoes.
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