Guajillo Grilled Chicken

The cookbook for Food 52's cookbook club this July is Bricia Lopez' Asada: THe Art of Mexican Grilling, and this is one of the first recipes we tried. I really loved the fruity flavor that the guajillo chiles added to the meat. We served sliced up as tacos alongside an excellent Arroz Rojo from the same cookbook. 12 guajillo chillies (50g/1¾oz), stems and seeds removed ½ large white onion (150g/5¼oz), roughly chopped 8 cloves garlic, peeled ¼ tsp black peppercorns (about 12 peppercorns) 1 whole clove 1 tbsp dried Mexican oregano 2 tbsp grapeseed oil ¼ cup (60ml) orange juice 2 tbsp seasoned rice vinegar 2 tbsp fresh lime juice ¼ tsp ground cinnamon 1½ tbsp sea salt 910g (2lb) bone-in chicken thighs In a cast-iron skillet over medium heat, lightly toast the chillies, about 2 to 3 minutes on each side. Remove from the skillet and set aside. In the same skillet, add the onion and garlic, turning once or twice until they are lightly charred, about 10 minutes. Remove from the skillet and set aside. Add the peppercorns, clove, and dried oregano to the pan and lightly toast until they are aromatic, about 2 minutes. Transfer the toasted spices and oregano to a molcajete or spice grinder and grind until finely ground. In a high-performance blender or food processor, add the toasted chillies, onion, garlic, ground spices and oregano, oil, orange juice, rice vinegar, lime juice, cinnamon, and salt. Blend until most of the chillies have come apart. Pat the chicken dry with paper towels. Using a gallon-size resealable bag, add the marinade and the chicken. Seal and let sit in the refrigerator for at least 30 minutes or overnight. Remove the chicken thighs in their marinade from the fridge to allow them to reach room temperature before grilling.