Hatch Green Chile Marinade

Hatch green chiles have an almost cult following. During the brief New Mexico green chile season (late August to September), devotees will go to tremendous lengths to hoard the chiles, which are charred and blistered in roadside open-fire chile roasters, stashing them in their freezers for use throughout the year. As a chile lover who has made the pilgrimage to Hatch, I can attest that the chiles do indeed live up to their reputation of deliciousness. They imbue dishes with warm heat and campfire smokiness. In season, Hatch green chiles are available at many better markets and online. If Hatch or New Mexico green chiles are unavailable, Anaheims will yield similarly tasty results.

 

TOOLS: blender • 1-gallon zip-top bag

YIELD: about ½ cup (enough for 2 to 4 servings)

 

2	TABLESPOONS CANOLA OIL
2	TABLESPOONS FRESHLY SQUEEZED LIME JUICE
2	HATCH GREEN CHILES, ROASTED, PEELED, AND SEEDED (SEE [>])
2	GARLIC CLOVES, SLICED
¼	TEASPOON GROUND CUMIN
⅛	TEASPOON MEXICAN OREGANO (SEE BELOW)
	KOSHER SALT
	FRESHLY GROUND BLACK PEPPER

COMBINE the oil, lime juice, green chiles, garlic, cumin, and Mexican oregano in a blender and blend until smooth. Season to taste with salt and pepper.

 

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MEXICAN OREGANO

Dried Mexican oregano lends its unique floral and slightly musky flavor to many Mexican and Southwestern dishes. It can be found at some gourmet shops and (usually for less than a dollar) at any Mexican market. If you can't find it, just omit it from the recipe; don't substitute common oregano.

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SUGGESTED USES: boneless, skinless chicken thighs, pork chops, or beef steaks (marinated 2 hours to overnight) or fish fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled

 

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GRILLED CHICKEN THIGHS

 

FOR 4 SERVINGS, combine the Hatch Green Chile Marinade and 8 boneless, skinless chicken thighs (about 4 ounces each) in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.

Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill, covered, on an oiled grill grate over direct medium heat until just cooked through, 12 to 14 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before carving and serving.

Serve these chicken thighs with refried beans and Mexican rice. They also make a fantastic burrito filling.

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