Pollo Bravo al Infierno (Extremely Spicy Mexican Chicken)

Instrucciones

1. 1

   Prep chicken:

2. 2

   Pat chicken dry, spatchcock or leave pieces whole. Rub with 1 tsp salt, pepper, and lime juice. Let sit 20–30 minutes at room temp.

3. 3

   Rehydrate dried chiles:

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   In a small pot, bring about 2 cups water to a simmer. Add arbol and guajillo chiles, remove from heat, soak 10 minutes until softened. Reserve 1/2 cup soaking liquid.

5. 5

   Char aromatics:

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   On a hot skillet or over a direct flame, char onion quarters, garlic (unpeeled then squeeze), and roma tomatoes until blackened in spots. Char the fresh serranos and habaneros lightly too (use tongs; wear gloves).

7. 7

   Blend the inferno sauce:

8. 8

   In a blender, combine rehydrated chiles (discard stems), charred aromatics (peeled garlic), chipotles in adobo, vinegar, orange juice, soy sauce, cumin, smoked paprika, brown sugar, olive oil, 1/4 cup chicken stock, and reserved chile soaking liquid. Blend until extremely smooth. Taste and add ~2 tsp salt or to preference. For more heat, add extra fresh serrano/habanero or an extra chipotle.

9. 9

   Marinate:

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    Pour half the sauce over the chicken in a dish or large zip bag, massaging well. Reserve the other half for basting and serving. Marinate at least 1 hour, preferably 4 hours or overnight in fridge.

11. 11

    Cook (oven or grill):

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    Grill: Preheat to medium-high. Grill skin-side down first to crisp, about 6–8 minutes, then flip and cook indirect with lid closed until internal temp reaches 165°F (74°C), basting with reserved sauce periodically. Total time ~30–40 minutes depending on pieces.

13. 13

    Oven: Preheat to 425°F (220°C). Place chicken on a rack over a baking sheet, skin-side up. Roast 25–35 minutes (spatchcock), basting halfway, until internal temp 165°F and skin deeply colored. Finish under broiler 2–3 minutes if you want char.

14. 14

    Rest and finish:

15. 15

    Rest chicken 8–10 minutes. Warm remaining sauce; spoon some over chicken, garnish with cilantro, lime wedges, radishes/cucumber, and crumble queso fresco or drizzle crema to offer cooling contrast.

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    Intense, layered heat: immediate bright habanero/serrano punch, smoky chipotle warmth, sharp arbol sting.

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    Smoky-sweet backbone from charred tomatoes, brown sugar, and smoked paprika.

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    Acidic lift from vinegar and orange to keep flavors balanced.

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    Umami depth from soy or salsa macha option.

20. 20

    Use gloves when handling fresh hot chiles; avoid touching eyes. Serve cooling sides (crema, dairy, cucumber) for guests who need relief.

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    Slice and serve family-style with warm tortillas, lime, and crema. Offer extra sauce on the side—one spoon may be plenty for most.