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    Simple Weeknight Meals: Chile-Spiced Grilled Chicken

    By | Shine Food – Wed, Aug 8, 2012 2:09 PM EDT

    Todd Coleman Chile-Spiced Grilled Chicken
    Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde. Marinate the chicken overnight for best results.
    SERVES 6-8

    INGREDIENTS
    2 tbsp. prepared yellow mustard
    2 tbsp. kosher salt
    1 tbsp. achiote paste, such as El Yucateco (available at mexgrocer.com)
    10 cloves garlic, peeled
    5 dried guajillo chiles (available at marxfood.com), stemmed and seeded
    Juice of 1 lime
    1 (3-4-lb.) whole chicken, cut into 8 pieces
    Salsa verde, for serving

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    INSTRUCTIONS
    1. Combine mustard, salt, achiote paste, garlic, chiles, juice, and 1 cup boiling water in a blender, and purée until very smooth, at least 1 minute. Transfer to large bowl, and add chicken; toss to coat, and then cover and let marinate in the refrigerator for at least 4 hours or overnight.

    2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium heat.) Remove chicken from marinade, and working in batches, add chicken to grill, and cook, turning once, until charred in spots and cooked through, about 30 minutes. Transfer to a serving platter, and serve with salsa verde on the side.

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    Penny de los Santos Sautéed Potatoes and Chiles
    Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
    SERVES 4

    INGREDIENTS
    12 oz. small waxy potatoes, cut into ¼"-thick discs
    3 tbsp. canola oil
    1 medium white onion, thinly sliced
    3 cloves garlic, finely chopped
    3 poblano chiles, roasted, peeled, stemmed, seeded, and thinly sliced
    4 sprigs epazote (available at melissas.com) or cilantro, roughly chopped
    Kosher salt, to taste

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    INSTRUCTIONS
    1. Place potatoes in a 4-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until just tender, about 20 minutes. Drain, and set aside.

    2. Heat oil in a 12" skillet over medium-high heat. Add onion, and cook, stirring, until slightly caramelized, about 12 minutes. Add garlic and chiles, and cook, stirring, until heated through, 2 minutes. Add potatoes, and cook, stirring, until potatoes are very tender, about 10 minutes. Remove from heat and stir in epazote; season with salt.

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