Red-Chile Grilled Chicken

Name: Red-Chile Grilled Chicken
Ingredients: 1/4 cup table salt for the brine, plus more for seasoning; 2 large bone-in, skin-on chicken breast halves; 4 large bone-in, skin-on chicken thighs; A 2-ounce bottle (a scant 1/4 cup) good-quality pure ancho chile powder; 4 garlic cloves, peeled; 1/4 teaspoon ground cinnamon, preferably Mexican canela; 1/2 teaspoon ground black pepper; A big pinch ground cumin; 1/2 teaspoon dried oregano, preferably Mexican; 2 tablespoons apple cider vinegar; A scant teaspoon salt; 1 1/2 pounds red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if yours are larger, cut them in halves or quarters); Several tablespoons olive oil or vegetable oil (divided use), plus more for spraying or brushing on the chicken; 2 tablespoons honey, agave nectar or brown sugar; A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan; Cilantro leaves for garnish

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olive oil or vegetable oil (divided use), plus more for spraying or brushing on the chicken red- or white-skin boiling potatoes (I like ones that are about 1

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Ingredients

1/4 cup table salt for the brine, plus more for seasoning
2 large bone-in, skin-on chicken breast halves
4 large bone-in, skin-on chicken thighs
A 2-ounce bottle (a scant 1/4 cup) good-quality pure ancho chile powder
4 garlic cloves, peeled
1/4 teaspoon ground cinnamon, preferably Mexican canela
1/2 teaspoon ground black pepper
A big pinch ground cumin
1/2 teaspoon dried oregano, preferably Mexican
2 tablespoons apple cider vinegar
A scant teaspoon salt
1 1/2 pounds red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if yours are larger, cut them in halves or quarters)
Several tablespoons olive oil or vegetable oil (divided use), plus more for spraying or brushing on the chicken
2 tablespoons honey, agave nectar or brown sugar
A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
Cilantro leaves for garnish