SERVES 4 to 6
Prep time 20 minutes, plus 25 to 35 minutes to cook the chutney
Grilling time 36 to 40 minutes
The ancho chile—aka dried poblano—is on the lower end of the heat spectrum, so ancho chile powder is fairly mild and has a pleasantly sweet, almost raisiny flavor. Here, it marries well with the other flavors in the spice rub for the chicken and complements the sweet-and-sour chutney. Watch the chicken closely while over direct heat, as the fat can cause flare-ups.
1. In a small saucepan combine the tomatoes, onion, sugar, vinegars, salt, and pepper flakes and bring to a boil over high heat, stirring to dissolve the sugar. Turn down the heat to low and simmer until almost all of the liquid has evaporated and the mixture is thick and syrupy, 20 to 30 minutes, stirring occasionally. Remove from the heat, stir in the currants, and let the chutney cool to room temperature before serving.
2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
3. In a small bowl combine all the rub ingredients and mix well. Season the thighs evenly with the rub.
4. Brush the cooking grates clean. Grill the thighs, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 6 to 10 minutes, turning occasionally. Move the thighs over indirect medium heat and cook, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, about 30 minutes. Remove from the grill and let rest for 3 to 5 minutes.
5. Serve the chicken warm with the chutney.