Mexican style grilled chicken

ADOBO RUB

2 T. allspice berries

2 T. black peppercorns

1 t. cumin seeds

One 1 1/2” cinnamon stick, broken

7 whole cloves

2 T. sweet paprika

1 T. chipotle powder

1 T. ancho chili powder

1/4 C. kosher salt

1/4 C. sugar

One 1 1/4 lb. bone-in rib eye steak, about 1 1/4” thick

GREEN CHILI AIOLI

4 lar. unpeeled garlic cloves

1 lar. poblano

3 T. fresh lime juice

1 lar. egg

1 serrano or jalapeno, chopped

1/2 t cumin seeds

1 C. cilantro leaves

1/2 C. vegetables plus more for grilling

salt

MAKE THE RUB In a small skillet, toast the allspice, peppercorns, cumin seeds, cinnamon and cloves over moderately high heat until fragrant.  Transfer to a spice grinder and let cool completely.  Grind to a powder and transfer to a small bow..  Stir in the paprika, chipotle and ancho powders, salt and sugar  Sprinkle 2 tablespoons of the adobo rub all over the rib eye and let stan at room temperature about 30 minutes.

MAKE THE AOLI  Preheat the oven to 350º.  Wrap the garlic in foil and bake about 30 minutes until soft.

Over and open flame or under a preheated broiler, roast the poblano until charred all over; let cool.Peel, seed and stem the poblano and coarsely chop it.. Transfer to a blender.  Squeeze the soft garlic cloves from their skins into the blender.  Add the lime juice, egg yolk, serrano, cumin and cilantro and puree.  with the machine on, slowly the 1/2 C. oil until emulsified.  Season with salt.

Light the grill.  On the grate grill the seeak over moderately high heat for 6 minutesper side, until charred outsied and medium-rare within.  Let the steak rest for 5 minutes.  slice and serve with aioli.--Jose Graces

WINE  lush, daark Merlot from Washington state is perfec with charred meats like this ribeye.  For a splurge, try the coffee-scented 2010 Leonetti Cellars; for a deal, pick the 2010 Charles Smith Wines The Velvet Devil.

YUCATAN CHICKEN WITH ORANGE (serrano) GLAZE

CHICKEN

one 4-lb. chicken, backbone removed 

1/4 to 2 T. adobo rub (recipe above)

SAUCE

2 dried guajillo chiles stemmed and seeded

1/3 C. boiling water

finely grated orange zest

1 C. fresh orange juice

3/4 C. apple cider vinegar

1/4 C. corn syrup

1/4 C. light brown sugar

2 T.  honey

1/2 mango, peeled and chopped, plus mango slices for serving

1/4 C. peeled and chopped fresh ginger

1 habanero chile, coarsely chopped

1/2 t. ground corriander

salt

vegetable oil for grilling

PREPARE THE CHICKEN

ON A LARGE RIMMED BAKING sheet, FLATTEN THE CHICKEN BY pressing ON THE breast BONE.  SPRINKLE THE CHICKEN ALL OVER WITH ADOBO RUB.  COVER AND refrigerate FOR AT LEAST 30 MINUTES OR UP TO 2 HOURS.  BRING THE HICKEN TO ROOM TEMPERATURE FOR GRILLING

PREPARE THE SAUCE  In a measuring cup, cover the guajilo chiles with boiling water.  Cover and let stand until softened, about 15 minutes

In a medium sauce pan, combine the orange zest with the vinegar, corn syrup, brown sugar, honey, chopped mango, ginger, havanera and coriander.  Add the guajilos and the

the soaking liquid and bring to a boil.  Boil over moderately high heat until reduced by half, about 7 minutes. Transfer the sauce to a blender and puree.  Scrape the puree back into the saucepan and simmer over moderate heat until reduced to 1 1/2 cups, about 15 minutes.  Season with salt.  Light a grill, oil the grill grate and put the chicken on it, skin side down.  Grill over moderately high heat until charred, about 5 minutes.  turn the hear off in half of the grill or rake the coals away from the chicken.  Cover and grill the chicken over indirect heat, turning halfway through, until an instant read thermometer inserted in the inner thigh registers 160º, about an hour.

Brush half of the sauce all over the chicken.  Flip the chicken and set it over direct heat.  Grill until richly glazed, about 1 minute.  turn the chicken skin side up and grill until glaced about 1 minute longer.  Let the chicken rest for 15 minutes.  Serve with the remaining sauce and mango slices -JG

make ahead.. the sauce can be refrigerated for up to 1 week.