Grilled Chicken with Chile Butter

Grilled Chicken with Chile Butter

Nathan Congleton / TODAY

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This recipe is great if you need to prep ahead of time. The butter can be made weeks ahead and the chicken seasoned the night before.

Technique tip: Save the liquid from the dried chiles. You can use the “juice” to add to chicken or beef stock when making chili, chicken tortillas or enchilada sauce.

Swap option: You can use bone-in thighs instead of boneless, skinless thighs, but the cooking time will increase threefold.


  • Chile butter

    • 1 ancho chile
    • 2 chiles de arbol
    • 1 teaspoon ground cumin
    • 2 teaspoons garlic paste
    • 1 cup butter, softened
    • Kosher salt
  • Chicken

    • 8 boneless, skinless chicken thighs
    • 1 tablespoon thyme leaves
    • 1 lime, zested
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 2 tablespoons minced parsley
    • 1 tablespoon olive oil


For the chile butter:

1. Remove and discard the stems and seeds from the chiles, and then soak in hot water for 15 minutes. Drain the liquid (save for another use), and pat dry with paper towels. Cut the…

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