Red Chili Marinated Grilled Chicken with Avocado Peach Salsa

I love traditional Mexican flavors and ingredients. This dish is one of my new favorites that I'll be making again very soon. Red chili sauce is versatile, it can be used as a marinade as I am using, a condiment, sauce for enchiladas and traditional mole. This dish could also be called Polo Asda Salsa De Chili Colorado.

Ingredients: Chicken
8 skinless boneless chicken thighs
1- 12 oz. can of chili sauce
1 tablespoon vinegar; white, cider or rice wine vinegar
1/2 teaspoon ground clove
1/2 teaspoon cumin
1/4 teaspoon cinnamon
2 cloves crushed garlic
Sprinkle cayenne pepper
Salt & Pepper  

Preparation: Chicken

Place the chicken thighs in a large freezer bag and add the chili sauce, vinegar, ground clove, cumin, cinnamon, garlic and salt & pepper. Marinate in the refrigerator for a minimum of 4 hours.

Remove the chicken from the marinade and wipe off as much of the marinade as possible and place on a plate covered with paper towels. You want to get as much of the marinade off the chicken as possible before you grill otherwise the chicken will steam and not char and very likely stick to the grill.

Grill over very high heat creating charring on both sides. The chicken will take about 10 minutes.

Ingredients: Avocado Peach Salsa

1 large avocado

1/2 a large canned peach

1/4 red onion

3 green onions

Cilantro

1 tablespoon olive oil

Preparation: Avocado Peach Salsa

Dice the avocado, peach, onion, green onions and cilantro and add to a ceramic bowl, never metal. Add olive oil and a grind of salt and pepper mix and set aside for 30 minutes while you cook the chicken.

Here's my recipe for Black Beans:
Black Beans