Mexican Mixiote de Pollo on the Arteflame Grill

Introduction

Mixiote de Pollo is a traditional Mexican dish where chicken is marinated in a rich guajillo and ancho chili sauce, wrapped in parchment, and slow-cooked. Using the Arteflame grill brings an incredible smoky flavor, and its unique design ensures the chicken stays juicy and tender. Let’s fire up the grill and get cooking!

Ingredients

• 4 bone-in, skinless chicken thighs
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 3 garlic cloves, minced
• 1/2 white onion, chopped
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano
• 2 tablespoons apple cider vinegar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 2 tablespoons butter
• 4 large parchment paper squares
• Banana leaves (optional, for extra flavor)
• Cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the grill and stack firewood over them.
3. Light the paper napkins and let the firewood catch.
4. Wait about 20 minutes for the grill to be ready.

Step 2: Prepare the chili marinade

1. On the Arteflame flat-top griddle, toast the guajillo and ancho chilies for 1-2 minutes until fragrant.
2. Rehydrate the chilies by placing them in a small bowl with hot water for 10 minutes.
3. Blend the chilies with garlic, onion, cumin, oregano, vinegar, salt, pepper, and cinnamon until smooth.

Step 3: Marinate the chicken

1. Coat the chicken thighs in the chili marinade.
2. Let them marinate for at least 30 minutes.

Step 4: Wrap the chicken

1. Place each marinated chicken thigh onto a parchment paper square.
2. Wrap tightly and secure with kitchen twine.

Step 5: Cook on the Arteflame grill

1. Melt butter on the flat griddle cooktop.
2. Place the wrapped chicken onto a medium-heat zone of the cooktop.
3. Cook for about 40 minutes, flipping occasionally for even cooking.

Step 6: Serve

1. Carefully unwrap the parchment paper.
2. Garnish with chopped cilantro and serve with lime wedges.

Tips

• For extra flavor, wrap the chicken in banana leaves before parchment.
• Use different heat zones on the Arteflame to control cooking speed.
• Remove the chicken from the grill when it's 15°F below the desired temperature; it will continue cooking as it rests.

Variations

1. Spicy Mixiote: Add 1 teaspoon of cayenne pepper for extra heat.
2. Citrus-Marinated Mixiote: Add the juice of 1 orange to the marinade for a tangy twist.
3. Herbal Mixiote: Add fresh thyme and rosemary for a fragrant version.
4. Pork Mixiote: Swap chicken for pork shoulder and cook for an extra 20 minutes.
5. Mushroom & Veggie Mixiote: Use portobello mushrooms, bell peppers, and zucchini for a vegetarian version.

Conclusion

Mixiote de Pollo is a flavorful and unique Mexican dish made even better with the Arteflame grill. By slow-cooking in parchment on the grill, the chicken remains juicy, tender, and infused with smoky goodness. Gather your friends, fire up the grill, and enjoy this incredible dish!

Best Pairings

• Warm corn tortillas
• Mexican rice
• Grilled nopales (cactus paddles)
• Refried black beans
• Chilled Mexican beer or a refreshing margarita