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Grilled Chicken with Chilies and Prunes

Grilled Chicken with Ancho Chilies and Prunes

Combine grill roasted rich prunes and earthy ancho chilies mixed with grilled chicken for a unique and delicious chicken dinner. 
*Adapted from a New York Times recipe, provided by Pedroncelli Winery (link in notes below).
Course Entree
Cuisine American, BBQ, Barbecue
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 servings


  • 1 whole chicken, cut up into 6 pieces (buy pre cut or ask your butcher to cut a whole roaster chicken into pieces for you)
  • 2+ tablespoon extra virgin olive oil (1 for the chicken, 1 for the sauce)
  • ¼ cup chicken seasonings: ≈ (we use a combination of salt, pepper, paprika, and garlic)
  • 12 dried ancho chilies
  • 1 small red onion, chopped
  • 2 cloves garlic, diced
  • 1 ½ teaspoons cumin
  • ¼ cup chicken stock
  • ¼ cup dry white wine
  • 1 tablespoon miso paste
  • 12 pitted prunes, sliced in half
  • 1 tablespoons balsamic vinegar
  • 1 tablespoon cilantro, chopped (for garnish)


To Grill the Chicken

  • Preheat your grill to 250 degrees. 
  • Coat the chicken with olive oil, then liberally coat the chicken with your favorite chicken dry rub (or simply salt and pepper). 
  • Place chicken on grill on indirect heat and cook about 30 - 45 minutes minutes. 
    When the chicken gets to around 150 degrees internal temperature place on direct heat to get some char marks. 
    Remove the chicken when it gets to 165 degrees F.

For the Ancho Chili and Prune Sauce

  • Place the ancho chilies in a small bowl, cover with near boiling water and set aside. (boiling is fine too, just pull it off right when the bubbles start)
  • In a large saucepan set to medium heat (or directly on the hot grill) add 1 tablespoon olive oil and the onions. Let the onions soften (around 5 minutes), then add garlic, and mix together for one minute. Add the cumin, stock, wine, and miso.
  • Drain the chilies and cut in half to remove seeds and core. Chop the chilies and add to the sauce. Next add the prunes and the grilled chicken pieces. Return the pot to the grill (or leave on the stovetop). Cover and simmer for 20 minutes, basting 1-2 times to get some of those delicious juices on the chicken. Remove from heat. 
  • Serve by placing a chicken piece on a plate and top with loads of that tasty sauce with the chilies and prunes. 


*For part 2, making the sauce, you can make it directly on the grill or on your stovetop. You may have more control over the process while doing it on your stovetop, and the timing and temperature will be more consistent. Doing it outside is certainly more fun, but the times may very as your temperature may fluctuate more if you keep your lid open too long. Cook by look, meaning cook the onions until they look like they have softened, and then add more liquids if the sauce looks like it's thinking out too much. 
*Adapted from this New York Times recipe, provided by Pedroncelli Winery (link in notes).