Sonoran-style grilled chicken made with sweet Hungarian smoked paprika mixed with hot New Mexico chile pepper, ground unsweetened chocolate (inspired by molés) and red wine. Drumsticks are ideal for this marinade. The bone-in dark meat holds up to the strong flavors, and the higher fat content keeps the meat juicy. Serve it with my chiltepin salsa. The recipe is linked below.
Sonoran-style grilled chicken legs made with smoked chile powders, unsweetened chocolate (inspired by molés), and red wine.
Ingredients
- 4 chicken legs
For Marinade
- ¼ cup red wine vinegar
- ½ cup good quality red wine something you'd actually drink
- ¼ cup olive oil
- 1 tablespoon ground hot New Mexico chile pepper
- 1 tablespoon sweet smoked paprika
- 1 tablespoon unsweetened ground chocolate
- 1 teaspoon oregano preferably Mexican
- 1 teaspoon taco seasoning, preferably Jackie's Homemade Taco Seasoning
- 1 tablespoon minced cilantro
- 1 tablespoon course ground salt
- 1 tablespoon onion flakes
- 2 cloves garlic minced
For Serving
- Chopped cilantro hot peppers, salsa.
Instructions
- Secure all of the marinade ingredients in a large re-sealable plastic bag along with the chicken. Massage the marinade into the chicken legs until well combined and coated. Marinate for at least 4-6 hours or overnight
- Heat grill or grill pan to medium. Grill for 15-to 20 minutes per side, covered, until the juices run clean.
Serve with fresh cilantro, sliced hot peppers and your favorite salsa.
Notes
What should I serve with these drumsticks? Fresh salsa, guacamole, warm tortillas, or a simple chopped salad with lime dressing. The richness of the molé marinade pairs especially well with something acidic alongside it.
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