Six 5"long dried Anaheim chilies, stemmed and seeded 2 shallots, peeled and chopped 2 garlic cloves, chopped 1-1/2 cups gf chicken broth 2 chickens, cut in half
Directions
In a saucepan bring chilies, shallots, garlic and broth to a boil. Cover, reduce heat and simmer until chilies are soft, about 15 minutes. Let mixture cool.
Pour mixture into a food processor and process until smooth. Pour into a bowl.
Rinse chickens and pat dry. Add to chili sauce and turn to coat.
Prepare grill.
Lift chickens from sauce and place skin-side down on grill. Grill for 25 minutes, turning so chicken browns and cooks on both sides. Be sure to watch chicken carefully so chicken does not burn.
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