Pollo Chile Enchilado

Add the chicken to a large bowl and season generously with Chicken Seasoning, making sure every piece is well coated.

Remove the stems from the chiles de árbol and lightly toast them in a dry skillet for about 10–15 seconds per side. Soak them in hot water for about 10 minutes to soften, then drain.

Add the softened chiles to a blender along with the El Matador Guajillo Sauce, orange juice, lime juice, oil, garlic, oregano, cumin and black pepper. Blend until smooth.

Pour the chile marinade over the seasoned chicken and mix well until every piece is completely coated. Cover and refrigerate for at least 4 hours or overnight.

Set up your grill for two-zone cooking at about 350°F. Place the chicken over indirect heat and cook, turning as needed.

Once the chicken is almost done, brush generously with El Matador Guajillo Sauce and move it over direct heat for a few minutes to caramelize the sauce and get those beautiful charred edges. 🔥

Cook chicken to at least 165°F internal temperature. For thighs and leg quarters, we like taking them to around 175–185°F for extra tender and juicy chicken.