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Rehydrated ancho and guajillo chiles are the base for this easy, flavorful marinade. Throw the chiles, some cumin, ginger, and a little water in a blender to make a smooth paste. Toss chicken thighs or drumsticks in the marinade and refrigerate overnight, or slap them on the grill right away. Serve this Mexican-style barbecued chicken with tortillas, guacamole, and a big margarita.
Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.
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