Cinco de Mayo Ancho Chili-Rubbed Chicken Thighs – Anthony Salemme

By Anthony Salemme, contributing chef

Serves 4

A bit fancy for Cinco, but have some beers and tequila while cooking and you will be rewarded with a tasty meal in the end.

8 chicken thighs

3 dried Ancho chilies, seeded – or 4 Tablespoons Ancho chili powder

4 cloves garlic, peeled, chopped fine

4 scallions, washed and trimmed and sliced

1 lime, washed and sliced

2 Tablespoons olive oil

¼ cup tequila

¼ cup whole grain mustard

salt and pepper

½ cup heavy cream

For the Ancho peppers, slice them open, take out the seeds and toast them in a skillet, about 20 seconds on each side. Let cool, then break them up and grind in coffee grinder in batches – until you have 4 Tablespoons. You may have some leftover.

In a bowl, add the garlic, scallions, mustard, tequila, ancho powder, olive oil and lime slices.

Salt and pepper the chicken thighs and then toss in the Ancho mustard marinade. Let chicken marinate for 30 minutes.

Pre-heat oven to 425 F.

Next, place chicken thighs skin side up in a roasting pan with all the marinade.

Roast for 50 minutes, then add the cream, and roast 15 minutes more. The chicken will absorb the cream and the skin will get a golden-brown hue.

Serve with rice and vegetable of your choice.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at